Nam Khao With Som Moo ( Rice Balls and Sour Pork)

Ingredients

1. 2 tbspfish sauce
2. 1lime, juiced  
3. 1 tspwhite sugar 
4. 4kaffir lime leaves, finely shredded
5. pinch of salt
6. 65 g(½ cup) crushed roasted peanuts, plus 70 g (½ cup) roasted whole peanuts
7. ½ cupthinly sliced spring onions
8. ½ cupcoriander leaves
9. butter lettuce cups or betel leaves (see Note) whole peanuts and deep-fried dried chillies, to serve

Som moo (sour pork)

• 500 glean pork, minced twice
• 1 cuppork skin, finely shredded 
• 5garlic cloves, crushed
• 2 tspsugar
• 2 tspsalt
• ½ cupcooked sticky rice, washed

Red curry paste

• 6large dried chillies, soaked, drained, seeded and sliced
• 1kaffir lime, rind finely shredded, or 6 finely shredded kaffir lime leaves
• 10red Asian shallots
• 1small knob fresh galangal 
• 2lemongrass stalks, white part only
• 1 tbspshrimp paste
• 2 tbspsweet paprika, optional

Nam khao (rice balls)

• 740 g(4 cups) hot steamed jasmine rice
• pinch of salt 
• 1 cupshredded fresh coconut, soaked in warm water to cover, squeezed and juice reserved
• 175 g(1 cup) cooked crabmeat, flaked
• 2 tbspfish sauce
• 2 tspwhite sugar
• 3eggs
• 2 tbspcornflour
• vegetable oil, for deep-frying

Coriander Leaves

Kaffir Lime Leaves

Directions :

To make the som moo, combine all ingredients and using very clean hands, knead mixture for about 15 minutes, or until it forms a sticky dough. Pack tightly in an airtight container, cover closely with plastic wrap, then seal and stand at room temperature overnight. From the following day, refrigerate for 3 days to allow the pork to cure.

To make the red curry paste, use a mortar and pestle to pound all ingredients until a paste forms.

To make the rice balls, season the hot jasmine rice with the salt and cool for 15 minutes. Combine the rice, red curry paste, squeezed coconut, crabmeat, fish sauce, sugar and 1 egg. Gently mix through, then roll mixture into large golf ball-sized round.

Combine cornflour and reserved coconut juice. In a separate bowl, beat the remaining 2 eggs. 

One-third fill a deep-fryer or wok with vegetable oil and heat to 180°C. Dip the rolled rice balls into the cornflour mixture and then the beaten egg. Deep-fry in batches for 3–4 minutes, or until golden and crunchy. Drain on paper towel and cool for 15 minutes.

To make the salad, break sour pork into small pieces and place in a mixing bowl. Season with the fish sauce, lime juice, sugar, lime leaves and a pinch of salt.  Break rice balls into mixture and toss through with peanuts, spring onions and coriander. Serve in lettuce cups or on betel leaves and scatter with whole peanuts and deep fried chillies.

Note
• Betel leaves are leaves from the pepper tree and are available from Asian supermarkets.