Recipe

Crispy Curry Rice Ball Salad

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Crispy Curry Rice Ball Salad

Fresh, tangy Thai salad with deep fried, curry-flavoured rice balls on top.


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Ingredients to serve 2

  • ½ cup x jasmine rice
  • 2 tbsp x Brenda's curry paste
  • ½ x red cabbage – slice finely
  • 10g x fresh coriander – chop roughly
  • 10g x fresh mint – chop roughly
  • 10g x fresh basil – chop roughly
  • ½ x red onion – slice finely
  • 2 cloves x garlic – crush, peel and chop finely
  • ½ x fresh chilli – de-seed and chop finely
  • 1 x limes – halve and juice
  • 1 tsp x fish sauce (optional)
  • 1 tsp x brown sugar
  • 4 tbsp x olive oil (for salad dressing – from your pantry)
  • . x vegetable oil (from your pantry)
  • . x salt and pepper (from your pantry)
  • . x roller towel (from your pantry)

Ingredients to serve 4

  • 1 cup x jasmine rice
  • 4 tbsp x Brenda's curry paste
  • 1 x red cabbage – slice finely
  • 20g x fresh coriander – chop roughly
  • 20g x fresh mint – chop roughly
  • 20g x fresh basil – chop roughly
  • 1 x red onion – slice finely
  • 4 cloves x garlic – crush, peel and chop finely
  • 1 x fresh chilli – de-seed and chop finely
  • 2 x limes – halve and juice
  • 2 tsp x fish sauce (optional)
  • 2 tsp x brown sugar
  • 8 tbsp x olive oil (for salad dressing – from your pantry)
  • . x vegetable oil (from your pantry)
  • . x salt and pepper (from your pantry)
  • . x roller towel (from your pantry)

Method

Step 1

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.

Step 2

Prepare all ingredients as indicated above.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step

To serve, divide the salad between the plates and top with a few crispy curry rice balls.

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