Recipe for fresh, tangy Thai salad with deep fried, Curry-flavoured Rice Balls
1 cup jasmine rice
4 tbsp curry paste
1 red cabbage – slice finely
20g fresh coriander – chop roughly
20g fresh mint – chop roughly
20g fresh basil – chop roughly
1 red onion – slice finely
4 cloves garlic – crush, peel and chop finely
1 fresh chilli – de-seed and chop finely
2 limes – halve and juice
2 tsp fish sauce (optional)
2 tsp brown sugar
8 tbsp olive oil (for salad dressing – from your pantry)
vegetable oil (from your pantry)
salt and pepper (from your pantry)
roller towel (from your pantry)
Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain in a colander and allow to cool.
Prepare all ingredients as indicated above.
Make the salad dressing by mixing the following ingredients in a cup or small bowl: garlic, chilli, lime juice, fish sauce, brown sugar, olive oil (see quantity above). Stir well to combine.
Spoon the rice into a large bowl and mix in the curry paste (to taste). Make rice balls by scooping up a tablespoonful of the rice at a time and squishing it down into the spoon with the palm of your hand. Then gently slide each rice ball off the spoon onto a chopping board.
Place a large deep saucepan onto high heat and add about 5cm of vegetable oil to the pot to heat up. When very hot, gently drop a few rice balls at a time into the oil and deep fry for about 1 to 2 minutes until brown. Remove from the oil and drain on roller towel.
Mix the salad ingredients in a large bowl: red cabbage, red onion, fresh coriander, mint and basil. Drizzle over the salad dressing and toss to combine.
To serve, divide the salad between the plates and top with a few crispy curry rice balls.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.