Ingredients with Measurements:
- 2 cups of cooked sticky rice
- 1 cup of finely chopped Chinese sausage
- 1 cup of finely chopped scallions
- 1 cup of finely chopped cilantro
- 1/2 cup of finely chopped shallots
- 1/4 cup of fish sauce
- 1/4 cup of lime juice
- 2 tablespoons of sugar
- 1 tablespoon of chili powder
- 1 tablespoon of vegetable oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of roasted peanuts, chopped
Special equipment needed:
- Large mixing bowl
- Wok or deep frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the cooked sticky rice, Chinese sausage, scallions, cilantro, and shallots.
2. In a separate bowl, mix together the fish sauce, lime juice, sugar, chili powder, vegetable oil, salt, and black pepper.
3. Pour the dressing over the rice mixture and toss to combine.
4. Heat the wok or deep frying pan over medium-high heat. Add enough oil to cover the bottom of the pan.
5. Using a slotted spoon, scoop the rice mixture into small balls and carefully drop them into the hot oil.
6. Fry the rice balls until they are golden brown and crispy, about 3-4 minutes.
7. Remove the rice balls from the oil with the slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. Sprinkle the chopped peanuts over the rice balls and serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Chinese sausage can be substituted with any other type of sausage or meat.
- Scallions can be substituted with green onions.
- Cilantro can be substituted with parsley or basil.
- Fish sauce can be substituted with soy sauce.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add diced red bell peppers or carrots for added crunch and color.
- Substitute the rice with quinoa or cauliflower rice for a healthier option.
- Add a fried egg on top for a more filling meal.
Tips and tricks:
- Use sticky rice that has been cooked and cooled for at least 1 hour for best results.
- Wet your hands with water before forming the rice balls to prevent sticking.
- Make sure the oil is hot enough before frying to ensure crispy rice balls.
Storage instructions:
- Store leftover rice balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice balls in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve the rice balls on a platter with a side of sweet chili sauce for dipping.
- Garnish with additional chopped cilantro or scallions.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli or bok choy
- Cucumber and tomato salad
Troubleshooting advice:
- If the rice balls are falling apart while frying, add more sticky rice to the mixture to bind it together better.
Food safety advice:
- Make sure to cook the rice balls thoroughly to an internal temperature of 165°F to ensure food safety.
Food history:
- Naem Khao Tod is a popular street food in Laos and Thailand.
Flavor profiles:
- Salty, sour, spicy, and nutty.
Serving suggestions:
- Serve as an appetizer or as a main dish with a side of vegetables.
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Region: Thai