Crisp pork & rice ball salad
SERVES 6 PREP + COOK TIME 40 MINUTES
250g minced pork
3 cloves garlic, finely grated
½ teaspoon sea salt flakes
1 teaspoon white pepper
1/3 cup (80ml) lime juice
1/3 cup (80ml) fish sauce
3 cups (460g) chilled cooked jasmine rice
1 tablespoon Thai red curry paste
2 tablespoons rice flour Vegetable oil, for deep-frying
1 tablespoon caster sugar
1 medium red onion, halved, thinly sliced
15g piece fresh ginger, cut into thin matchsticks
1 fresh long red chilli, thinly sliced
2 spring onions, thinly sliced
1 cup firmly packed fresh coriander leaves
½ cup firmly packed fresh mint leaves
1/3 cup (45g) roasted peanuts, coarsely chopped
1 Combine pork, garlic, salt, pepper, half the juice and ¼ cup of the fish sauce in a medium bowl. Cover and refrigerate for 1 hour.
2 Add rice, curry paste and rice flour to pork mixture, mixing well. Roll level tablespoons of mixture into
