Name: Crispy Coconut Rice with Fermented Sausage and Herbs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Neutral cooking oil, for frying; 1 large egg; 4 cups cooked jasmine rice; 3 tablespoons shredded coconut; 2 tablespoons red curry paste; 1 tablespoon makrut lime leaves, shredded; 7 arbol chiles, without stems, plus more for garnish; 8 ounces nem nuong sausage, shredded (see Cook’s Note); 1/4 cup grated fresh ginger; 1/4 cup red onion, halved through the poles, then thinly sliced lengthwise; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh mint; Zest from 1 lime plus 1/4 cup lime juice; 1 clove garlic, grated; 1/2 cup fish sauce; 1/4 cup roasted peanuts, chopped; Fresh shiso leaves and butter lettuce, for garnish

Directions

Special equipment:

a deep-fry thermometer or deep-fryer

In a large Dutch oven or deep-fryer, pour several inches oil. Heat over medium-high heat to 350 degrees F.
In a small bowl, whisk the egg. Add the rice, shredded coconut, red curry paste and lime leaves. Divide into 4 portions and shape into balls. Fry until golden brown, about 3 minutes, then drain on paper towels. Use the same cooking oil to fry the chiles until crispy, about 30 seconds.
Once the rice balls are cool enough to handle, crumble them into a large bowl. Add the sausage, ginger, red onion, cilantro and mint and toss to combine. In a separate bowl, combine the lime zest and juice, garlic and fish sauce, whisking to combine. Pour the dressing over the rice, tossing until the dressing is absorbed.
Garnish with the fried dried chiles, peanuts and shiso leaves and serve with butter lettuce for making wraps.