Crispy pork and rice ball salad

CRISP POR and rice ball salad
6
40M

Ingredients

Crisp pork and rice ball salad

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