Nhem (Laotian Crispy Rice Salad)

1. 1

   In a large bowl, combine coconut milk (just the thick, creamy part of the can), red curry paste, sugar, salt and grated coconut; add the rice and mix well so that the rice absorbs all the liquid.

2. 2

   Form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart while frying.

3. 3

   Dip the balls into the egg, then dredge with cornstarch.

4. 4

   Deep fry (medium high) until golden brown; let cool slightly.

5. 5

   Break the balls apart into a clean bowl, gently stir, and bring to room temperature; if desired, reserve some of the crust to deep fry until crispy.

6. 6

   Add the chopped Som Moo (or Spam), shallots, season with fish sauce and a little lime (some people add a little sugar too), chopped cilantro, mint, then lightly toss to combine.

7. 7

   If desired, return the reserved crusts to the deep fryer until crispy, then drain on paper towels; once cooled enough to handle, crumble them onto the rice mixture or serve on the side.

8. 8

   Add peanuts and toss; garnish with dried chilies.

* Per serving · 4 servings · Values may vary.