Australian Gourmet Traveller - (06)June 2019 (1)

600 gmcookedjasminerice

(300gmuncooked),cooled

50 gm(2/3cup)desiccated

coconut

2 tbspfishsauce

1 tspcastersugar

1 egg,lightlybeaten

Coarselychoppedmint

andcoriander,toserve

CURRYPASTE

50 mlvegetableoil

½ redonion,coarselychopped

25 gm(1/3cup)desiccated

coconut

25 gmgalangal,peeledand

coarselychopped

20 gmginger,peeledand

coarselychopped

2 longredchillies,

coarselychopped

15 gmfreshturmeric,

peeledandsliced

3 garliccloves,coarsely

chopped

2 tbsptamarind purée

(see note)

p 93

Thai-style

chicken larb

Crispricesalad

SERVES4-6// PREPTIME 45 MINS// COOK 20 MINS(PLUSCHILLING)

“Thisis a simplerversionofa Lao-stylericesalad,”saysNguyen.

“It’sgreatservedasa sidedish.”Thecurrypastemakesdouble

what you need, but the remaindercanbefrozenforlater.

1 cupchoppedcoriander,

includingwashedroots

5 makrutlimeleaves,

thinlysliced

2 smallfreshbayleaves,

thinlysliced

2 lemongrassstalks(white

partonly),thinlysliced

1 tbspcoarselygrated

darkpalmsugar

½ tspdriedchilliflakes

1 Forcurrypaste,process

ingredientsand1 tspsaltin

a foodprocessoruntilsmooth

(makesabout1½cups).Heat

a fryingpanovermedium-high

heat,add160gmpaste(2/3cup)

androast,stirring,untillightly

coloured(2-3minutes;the

remaindercanbefrozenfor

upto3 months).

2 Combinecurrypaste

andremainingingredients

ina largebowlandmixwell.

With slightly wet hands, roll

Crisprice

salad

riceintoballsthesizeof

ping-pongballs.Refrigerate,

uncovered,for1 hour.

3 Preheatoilina deep

saucepanto180°C.Deep-fry

riceballsinbatchesuntilgolden

brown(2-3minutes;becareful,

hotoilwillspit),thendrainon

papertowels.Coarselycrush

riceballs,scatterwithmint

andcoriander,andservewith

chickenlarb(seerecipep93)

orasa sidedish.

NoteTomaketamarindpurée,

mix40gmtamarindpulpwith

40mlboilingwaterandstand

untilsoftened,thenpass

througha sieve,pressingfirmly.

Winesuggestion 2017

MoondarraStudebaker

Bianco.●

94 GOURMET TRAVELLER