Crispy Fried Rice Salad with Soured Pork Sausage (Naem Kruk)

Steps

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1. 1
   In a large bowl, combine the egg, red curry paste, fish sauce, pork seasoning powder, MSG, salt, sugar, minced pork and shredded coconut, then add the shredded kaffir lime leaves and knead everything together well.
   ▶ ≈0:23
2. 2
   Add the cooked rice to the mixture and knead until every grain is well coated with the seasoned paste.
   ▶ ≈1:37
3. 3
   Take a palm-sized portion of the rice mixture and press it firmly into a ball so it holds together when fried; this makes about 10 balls (scale up as needed).
   ▶ ≈2:08
4. 4
   Mix the rice flour, cold water (or lime water for a longer-lasting crispy crust) and egg together to make the batter for coating.
   ▶ ≈3:01
5. 5
   Heat the palm oil in a pan over medium heat. Quickly dip each rice ball into the batter and lower it into the hot oil.
   ▶ ≈3:34
6. 6
   Fry over medium-low heat, turning the balls frequently so no side sits too long on the bottom and burns, until the coating is golden and crispy, then remove and drain.
   ▶ ≈4:15
7. 7
   Using the same hot oil, drizzle the leftover batter in thin lines into the pan and fry until golden and crispy to form crunchy batter flakes; drain and set aside — these will add extra crunch to the salad.
   ▶ ≈5:39
8. 8
   Crumble the sour pork sausage, then add the fried rice balls and knead together, breaking them up as you mix.
   ▶ ≈6:05
9. 9
   Season with sugar, fish sauce, chili powder (to taste for spiciness) and lime juice, mixing well.
   ▶ ≈6:44
10. 10
    Mix in the spicy pork skin salad, then add the chopped spring onion, shallot, coriander, fried peanuts and shredded ginger, and combine well.
    ▶ ≈7:12
11. 11
    Finally, fold in the crispy fried batter flakes to give the whole salad an extra crunchy texture.
    ▶ ≈7:53
12. 12
    Plate the salad and sprinkle with a little more crispy batter flakes and fried peanuts, then top with fried dried chilies. Serve with betel leaves, lettuce, holy basil, mint and coriander for wrapping and eating.
    ▶ ≈8:21