Nam khao
Nam khao is a Lao crispy rice salad made by frying coconut-red-curry rice balls, then breaking them into crunchy fragments with herbs, lime, peanuts and fermented sausage.
Foto: Isan1985 — "LaotianNamKhao" by Isan1985 is licensed under CC BY-SA 4.0. To view a copy of this license, visit https://creativecommons.org/licenses/by-sa/4.0/. · BY-SA · Fontes
Ingredientes & Passos de preparação
8 ingr.
Nota histórica
Nam khao is a Lao crispy rice salad made by frying coconut-red-curry rice balls, then breaking them into crunchy fragments with herbs, lime, peanuts and fermented sausage.
5 passos
Mix rice with curry paste, coconut, egg and salt; compress into firm balls.
Deep-fry at 175°C until dark golden and crisp, then drain and cool slightly.
Break rice balls into small crunchy pieces in a wide bowl.
Add sliced sausage, lime, fish sauce, peanuts, herbs, spring onion and chilli.
Toss just before serving so some rice remains crisp.
Spoon into lettuce leaves with extra herbs, chilli and lime.
Se deseja sentir esta qualidade na sua mesa, o próximo passo é o planeamento do serviço.
Um contacto direto para la seleção do menu, o fluxo do evento e o tom do serviço é o melhor ponto de partida.