Recipe courtesy of Tiffany Derry
Crispy Coconut Rice with Fermented Sausage and Herbs
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1210
- Total Fat
- 96
- Saturated Fat
- 13
- Carbohydrates
- 71
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 23
- Cholesterol
- 87
- Sodium
- 3328
- Total: 30 min
- Active: 30 min
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.
Cook’s Note
Nem nuong is a Vietnamese cured pork sausage. Its flavor hits a little bit of everything — pungent, sour, salty and subtly sweet.