Name: Crispy pork and rice ball salad
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Crisp por and rice ball salad; 250 gram minced (ground) pork; 3 clove garlic, grated finely; 1/2 teaspoon sea salt flakes; 1 teaspoon cracked white pepper; 1/3 cup (80ml) lime juice; 1/3 cup (80ml) fish sauce; 3 cup (460g) chilled cooked jasmine rice; 1 tablespoon thai red curry paste; 2 tablespoon rice flour; 1 tablespoon caster (superfine) sugar; 1 medium_piece (170g) red onion, halved, sliced thinly; 15 gram piece fresh ginger, cut into thin matchsticks; 1 fresh long red chilli, sliced thinly; 2 green onions (scallions), sliced thinly; 1 cup fresh coriander (cilantro) leaves, firmly packed; 1/2 cup fresh mint leaves, firmly packed; 1/3 cup (45g) roasted peanuts, chopped coarsely

Ingredients

Crisp por and rice ball salad

250 gram minced (ground) pork

3 clove garlic, grated finely

1/2 teaspoon sea salt flakes

1 teaspoon cracked white pepper

1/3 cup (80ml) lime juice

1/3 cup (80ml) fish sauce

3 cup (460g) chilled cooked jasmine rice

1 tablespoon thai red curry paste

2 tablespoon rice flour

1 tablespoon caster (superfine) sugar

1 medium_piece (170g) red onion, halved, sliced thinly

15 gram piece fresh ginger, cut into thin matchsticks

1 fresh long red chilli, sliced thinly

2 green onions (scallions), sliced thinly

1 cup fresh coriander (cilantro) leaves, firmly packed

1/2 cup fresh mint leaves, firmly packed

1/3 cup (45g) roasted peanuts, chopped coarsely

Method

Crisp por and rice ball salad

1.Combine pork, garlic, salt, pepper, half the juice and ¼ cup of the fish sauce in a medium bowl. Cover, refrigerate 1 hour.

2.Add rice, curry paste and rice flour to pork mixture, mix well. Roll level tablespoons of mixture into 24 balls, flatten slightly into patties.

3.Fill a large saucepan one-third full with oil, heat to 180°C (160°C fan forced) (or until a cube of bread browns in 10 seconds). Deep-fry patties, in batches, for 2 minutes or until golden and cooked through. Drain on paper towel.

4.Stir sugar, remaining juice and remaining fish sauce in a small bowl until sugar dissolves. Add red onion, stand 10 minutes or until onion softens.

5.Arrange ginger, chilli, green onion and herbs on a platter. Roughly crumble rice patties over the top, spoon red onion mixture over salad. Serve topped with peanuts.

You will need 5 limes for this recipe, and to cook 1 cup uncooked rice for the 3 cups cooked rice required.
Note

Woman's Weekly Food

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Ingredients

Method

Crisp por and rice ball salad

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