Naem Khao Tod (แหนมข้าวทอด)

Recipe courtesy of Spoon Thai Restaurant, Chicago

(Serves 2)

 

2 cups of cold, cooked long grain rice (preferably jasmine)

1 tablespoon Thai red curry paste

2 tablespoons rice flour (All-purpose flour also works.)

1/2 cup naem slices

1/2 tablespoon finely-chopped fresh bird's eye chilies, or to taste

3 tablespoons fresh lime juice

3 tablespoons fish sauce

1 tablespoon sugar

1/3 cup ginger slivers

1/3 cup thinly-sliced red onions

1/2 cup mixture of chopped cilantro and green onions

Approximately 1/3 cup fried or roasted peanuts

Make the rice croquettes by mixing the rice, curry paste, and flour together very thoroughly.

Form the mixture into 3 patties of equal size.

Deep fry them until the exteriors are golden brown and crunchy.

Split each croquette in half and let them cool down enough for you to handle.

With a spoon, scoop out and discard the inside and tear up the crunchy shells by hand into 1/4-inch bits; set aside.

Add to a mixing bowl, fish sauce, lime juice, sugar, and chilies; stir.

Add naem, followed by the rice bits and the remaining ingredients. Toss and serve immediately. (These last two steps are flexible in terms of the order in which the ingredients go in. It's best, however, to mix together the dressing ingredients in the bowl until the sugar has dissolved before adding other ingredients.)