Ingredients
- ***Ingredients for Steamed Rice:
- 1 cup medium grain rice, rinsed until clear
- 1 cup water
- ***Ingredients for Nam Jim Dipping Sauce:
- ¼ cup Squid Fish Sauce
- ¼ cup freshly squeezed lime juice
- 1 green jalapeño chilli, deseeded, finely diced
- 1 long red chilli, deseeded, finely diced
- 1 small shallot, peeled, finely diced
- 1 large clove garlic, finely chopped
- 1 tbsp finely chopped coriander
- 1 tbsp brown sugar
- ¼ cup water
- ***Ingredients for Pork Filling:
- 250g pork mince
- 2 tbsp Valcom Thai Red Curry Paste
- 2 small shallots, finely chopped (20g)
- 1 clove garlic, grated (5g)
- 1 cm length galangal, peeled, grated
- 1 cm length turmeric, peeled, grated (wear gloves for this!)
- 1 tsp lemongrass paste
- 1½ tsp freshly ground black pepper
- 2 bird’s eye chillies, finely chopped
- 5 Kaffir lime leaves, both sections, centre stem removed, leaves finely sliced
- 1 tbsp Squid Fish Sauce
- 1 tsp caster sugar
- 1 tbsp sunflower oil
- ***Ingredients for the Rice Ball Coating:
- 1 cup panko breadcrumbs, lightly toasted
- ½ cup shredded coconut, lightly toasted
- 2 eggs, lightly beaten, plus water, to thin
- Oil spray
- ***To serve:
- Shredded baby wombok cabbage
- Cucumber slices
- Spring onion and red chilli “flowers”
Method
- Start by preparing the Steamed Rice: Place rinsed rice and water in small saucepan, set aside for 10 minutes to soak.
- While the rice is soaking, make the Nam Jim Dipping Sauce: Combine all ingredients in small bowl. Taste and adjust as needed. Set aside at room temperature for at least 30 minutes.
- Once the rice has soaked, place the saucepan over highest heat and bring to the boil. Immediately cover saucepan with a lid, turn heat down to lowest temperature. Steam covered for 20 minutes.
- While the rice is steaming, make the Pork Filling: Heat oil in large frypan, fry Red Curry Paste for 1-2 minutes until the oil starts to come out. Add shallots, garlic, galangal, turmeric, lemongrass and black pepper. Fry 2-3 minutes, stirring, until paste starts to dry slightly and begin to catch - do not let it burn!
- Add pork mince, stir and break up mince. Fry for 10-12 minutes, stirring, until mixture is quite dry, only frying in the pan oil and start to crisp a little. Stir in the fish sauce and sugar, stir 30 seconds to absorb. Turn off the heat, stir in kaffir lime leaves and red chilli. Set aside to cool.
- Once the rice has steamed, remove saucepan from heat, keep lid on for a further 10 minutes. Fluff rice, leave until cool enough to handle, approx 20 minutes.
- Now make the Red Curry Rice Balls: Line a teacup with plastic wrap, edges overhanging. Spray liner lightly with oil. Using wet tablespoon, place 70 g of cooled rice into lined teacup and spread evenly over bottom and sides, stopping 2.5 cm from cup rim. Fill with 35-40 g of cooled Filling, pressing down gently but firmly. Cover with 30 g extra rice, press down firmly. Gather up overhanging plastic and twist to enclose the rice ball. Remove rice ball in its liner from teacup, smooth ball in plastic until round and firm. Remove from liner, place on greased plate and cover lightly. Return liner to cup. Repeat until rice and filling is used up.
- Combine toasted breadcrumbs and coconut in medium bowl. Beat eggs lightly in another bowl, add a couple of tablespoons of water. Dip rice balls quickly in egg, then roll in breadcrumbs. Dip and roll a second time. Place on greased plate. Repeat dipping and rolling with remaining rice balls.
- Spray basket of airfryer with oil spray. Place rice balls in basket, spray generously with oil spray. Do not overcrowd the basket. Airfry 180°C for 7 minutes. Check for browning, cook further 3 minutes. Add more time if needed. Serve immediately with shredded baby wombok cabbage, cucumber slices, curly spring onion and chilli flowers, and Nam Jim Dipping Sauce.
Product used in recipe
- Valcom - Valcom Curry Paste Red
- Squid Brand - Fish Sauce
