Crispy Pork And Rice Ball Salad

1. 1

   Combine pork, garlic, salt, pepper, half the lime juice and 1/4 cup of the fish sauce in a large bowl. Cover; refrigerate for 1 hour.

2. 2

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

3. 3

   Fill a large saucepan one-third full with oil, heat to 350u00b0F (or until a cube of bread browns in 10 seconds). Deep-fry patties, in batches, for 2 mins, or until golden and cooked through. Drain on paper towels.

4. 4

   Stir sugar, remaining lime juice and remaining fish sauce in a small bowl until sugar has dissolved. Add red onion. Let stand for 10 mins, or until onion has softened.

5. 5

   Arrange ginger, chili pepper, green onion and herbs on a platter. Coarsely crumble rice patties over the top. Spoon red onion mixture over salad. Serve topped with peanuts.

* Per serving · 4 servings · Values may vary.