Nhem (Laotian Crispy Rice Salad) - cooking recipe

Ingredients

12 ounces coconut milk (do not shake can, you will want to use only the thick, creamy part)
3 tablespoons red curry paste
8 cups cooked white rice
1/3 cup coconut, shredded
1 tablespoon sugar
1 pinch salt
cornstarch, for dusting
3 eggs, beaten
oil (for deep frying)
1 lb Spam, chopped (you are supposed to use Som Moo)
1/2 cup shallot, sliced
3 tablespoons fish sauce
fresh cilantro, chopped for garnish
of fresh mint, chopped for garnish
dried chili
roasted peanuts, crushed

Preparation

In a large bowl, combine coconut milk (just the thick, creamy part of the can), red curry paste, sugar, salt and grated coconut; add the rice and mix well so that the rice absorbs all the liquid.
Form the rice mixture into tennis-sized balls and pack tightly so they do not fall apart while frying.
Dip the balls into the egg, then dredge with cornstarch.
Deep fry (medium high) until golden brown; let cool slightly.
Break the balls apart into a clean bowl, gently stir, and bring to room temperature; if desired, reserve some of the crust to deep fry until crispy.
Add the chopped Som Moo (or Spam), shallots, season with fish sauce and a little lime (some people add a little sugar too), chopped cilantro, mint, then lightly toss to combine.
If desired, return the reserved crusts to the deep fryer until crispy, then drain on paper towels; once cooled enough to handle, crumble them onto the rice mixture or serve on the side.
Add peanuts and toss; garnish with dried chilies.