the following recipe in involved, meaning there are lots of ingredients. but the result is pretty freaking amazing, and honestly, this recipe took me 1 hour (30 minutes of which was waiting for the rice to cool) start to finish. from the book thai food by david thompson, i made this recipe for a thai potluck and it was a huge hit.
deep-fried rice is a classic lunchtime dish and while the following recipe calls for pork and chinese sausage, you could use chicken, crab, tofu, or shrimp. it’s served with an easy cucumber relish. that recipe is included below too.
1 cup coconut cream
3 oz. chinese sausage (two links), sliced
3 tablespoons fish sauce
1 tablespoon palm sugar (use dark brown sugar if you don’t have palm)
3 oz. ground pork
1 egg, lightly beaten
3 cups cooked jasmine rice
4 egg whites
1 cup plain flour
pinch of salt
oil for deep frying
handful of cilantro leaves
5 dried long red chillies, deseeded, soaked and drained
pick of salt
2 teaspoons chopped galangal (not the same as ginger but you could use ginger instead i guess)
1 tablespoon chopped lemongrass
1 teaspoon finely grated lime zest
2 teaspoons chopped coriander (the recipe calls for coriander root–couldn’t find it)
2 tablespoons chopped shallot
10 white peppercorns
2 tablespoons ground roasted peanuts
Make the paste first: gradually pound the ingredients together using a mortar and pestle, adding ingredients one by one, until smooth.
Simmer coconut cream for a minute, then add paste. Add Chinese sausage and simmer for 3-4 minutes. Add fish sauce, palm sugar and pork–stir to prevent clumping. the mixture tastes rich, sweet and salty. Stir in the egg and after a moment, the rice. Incorporate everything thoroughly. Allow to cool, then roll into 1 inch dumplings. Put egg whites and flour into separate bowls, and season each with salt and pepper. Dip dumplings into egg whites, then flour. Deep-fry in medium to hot oil until golden (i actually did a shallow fry, and they still tasted delish). drain and sprinkle with cilantro leaves. Serve with cucumber relish.
3 tablespoons coconut vinegar or white vinegar
3 tablespoons white sugar
4 tablespoons water
pick of salt
1 small cucumber, washed, quartered lengthwise and sliced (leave the skin on)
4 shallots, finely sliced
2 tablespoons ginger, julienned
1 long red chilli, cut into thin rounds
1/4 cup cilantro leaves
Combine vinegar, sugar, water and salt in a small saucepan and bring to a boil. Remove from heat when sugar is dissolved. cool. Mix remaining ingredients in a serving bowl and pour the syrup over them.