Crispy Rice Salad (Nam Khao)
30Min
4Servings
385Cal
MediumLevel
Gluten freeSpicy 3/5gluten-freedairy-free
#crispy rice#nam khao#salad#gluten-free
Equipment
Chef's knife
Cutting board
Mixing bowl
Frying pan
Spatula
Mixing spoon
Ingredients
Crispy Rice
cooked jasmine rice (cooked, cooled)
400 g
egg
2 pcs
fish sauce
15 ml
Salad Components
shallots (thinly sliced)
4 pcs
fresh mint leaves (chopped)
20 g
fresh cilantro (chopped)
20 g
lime
2 pcs
red chili (sliced)
2 pcs
roasted peanuts (crushed)
50 g
Instructions
1
Prepare crispy rice
Mix cooled rice with beaten eggs and fish sauce, then fry in batches until golden and crispy.
15 min180°Ctimer 8 min
Work in small batches to ensure even crispiness
2
Prepare fresh ingredients
Thinly slice shallots, chop herbs, and slice chili if using.
10 min
3
Assemble the salad
Combine crispy rice with shallots, herbs, lime juice, chili, and peanuts. Toss gently and serve immediately.
5 min
Original recipe
Storage
Fridge: 1 days
Reheat: Not recommended - best served fresh
Crispy rice softens in the fridge; assemble just before serving for best texture.
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