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.