NAM KHAO TOD, VEGAN

INGREDIENTS

¼ CUP PINEAPPLE FISH SAUCE

2 TABLESPOON LIME JUICE
1 TEASPOON SUGAR
1 TABLESPOON CHILI POWDER
1 TABLESPOON FRESH BIRD’S EYE CHILI
1 CUP SHALLOT OR RED ONION, THINLY SLICED
½ CUP GREEN ONION, THINLY SLICED
½ CUP CILANTRO, CHOPPED WITH STEMS
3 TABLESPOON GINGER, JULIENNED
¼ CUP PEANUTS, FRIED, SEASONED
2 CUP CRISPY RICE*

DIRECTIONS

1. IN A BIG BOWL, STIR IN PINEAPPLE FISH SAUCE, SUGAR,

AND CHILI POWDER.
2. ADD THE MINCED CHILI, RED ONION, GREEN ONION,
CILANTRO, AND LIME JUICE. TOSS UNTIL COATED
3. FOLD IN GINGER, PEANUTS, AND CRISPY RICE AND
QUICKLY TOSS BEFORE PLATING.
 CRISPY RICE

INGREDIENTS
2 ½ CUP JASMINE RICE, STEAMED, PREFERABLY DAY
-OLD
1 TEASPOON KOSHER SALT
1 ½ TABLESPOON RED CURRY PASTE
½ CUP WHITE RICE FLOUR
VEGETABLE OIL, FOR DEEP FRYING

DIRECTIONS
1. PREHEAT OIL TO 350F IN A FRYER OR POT
2. BREAK UP THE DAY-OLD JASMINE RICE GRAINS.
3. SEASON THE RICE WITH SALT AND CURRY PASTE, THEN
MIX UNTIL RICE IS EVENLY COATED.
4. SPRINKLE RICE FLOUR OVER THE RICE AND CONTINUE TO
MIX BY HAND. THE RICE SHOULD FEEL DRY BY THE END
AND SHOULD NOT CLUMP TOGETHER.
5. SPRINKLE THE RICE INTO THE HOT OIL. FRY THE RICE
UNTIL GOLDEN BROWN. FRY SMALL PORTION AT A TIME TO
PREVENT OVERFLOWING.
6. TRANSFER TO A PAPER TOWEL TO DRAIN. WHEN FULLY
COOLED, STORE IN AN AIRTIGHT CONTAINER.