Crispy Pork And Rice Ball Salad - cooking recipe

Ingredients

8 oz ground pork
3 cloves garlic, grated
1/2 tsp sea salt flakes
1 tsp cracked white pepper
1/3 cup lime juice
1/3 cup fish sauce
3 cups cold cooked jasmine rice
1 tbsp Thai red curry paste
2 tbsp rice flour
1 tbsp sugar
1 None red onion, thinly sliced
1 piece (1 inch) ginger, cut into thin matchsticks
1 None fresh long red chili pepper, thinly sliced
2 None green onions, thinly sliced
1 cup firmly packed fresh cilantro leaves
1/2 cup firmly packed fresh mint leaves
1/3 cup roasted peanuts, coarsely chopped

Preparation

Combine pork, garlic, salt, pepper, half the lime juice and 1/4 cup of the fish sauce in a large bowl. Cover; refrigerate for 1 hour.
Add rice, curry paste and rice flour to pork mixture; mix well. Roll level tablespoons of mixture into 24 balls, flattening slightly into patties.
Fill a large saucepan one-third full with oil, heat to 350\u00b0F (or until a cube of bread browns in 10 seconds). Deep-fry patties, in batches, for 2 mins, or until golden and cooked through. Drain on paper towels.
Stir sugar, remaining lime juice and remaining fish sauce in a small bowl until sugar has dissolved. Add red onion. Let stand for 10 mins, or until onion has softened.
Arrange ginger, chili pepper, green onion and herbs on a platter. Coarsely crumble rice patties over the top. Spoon red onion mixture over salad. Serve topped with peanuts.