Zesty Lao Crispy Rice & Pork Wraps
Experience a symphony of textures with this vibrant Lao specialty featuring crispy seasoned rice balls crumbled into a fresh salad with spiced pork. It's the perfect balance of crunchy, savory, and zesty, making it a standout meal for an exciting Week 36 recommendation.
Ingredients
- Cooked jasmine rice (chilled)3 cups
- Red curry paste2 tbsp
- Shredded coconut (unsweetened)0.5 cup
- Egg1 stk
- Minced pork400 g
- Fish sauce3 tbsp
- Lime juice4 tbsp
- Fresh mint leaves1 handful
- Fresh cilantro1 handful
- Roasted peanuts, crushed0.5 cup
- Shallots, thinly sliced2 stk
- Butter lettuce leaves12 stk
Instructions
In a large bowl, mix the chilled jasmine rice with the red curry paste, shredded coconut, and the egg until evenly coated. Form the mixture into small, firm balls about the size of a golf ball.
Heat a thin layer of oil in a skillet over medium-high heat. Fry the rice balls until they are deep golden brown and very crunchy on all sides. Remove and let them cool on a paper towel.
In the same skillet, brown the minced pork with the sliced shallots and 1 tablespoon of fish sauce until fully cooked and slightly caramelized.
Roughly crumble the crispy rice balls into a bowl. Add the cooked pork, fresh mint, cilantro, crushed peanuts, remaining fish sauce, and lime juice. Toss gently to combine everything.
Spoon the crunchy rice and pork mixture into the individual butter lettuce leaves. Garnish with extra lime wedges and fresh herbs if desired.
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