Instructions
1
shred the shallot and shallots thinly.
2
Let them soak in a ice liquid bath while preparing the rest of the meal.
4
Put in a large container.
5
toss in the coconut in a large container.
7
Using your hands, combine the coconut and rice together.
8
Roll the mixture to form 2-inch rice ball croquettes.
9
fiery up up the crafting fat in a pot or pot.
10
Beat two eggs and a large container.
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Dip the balls into the egg mixture.
12
Then, drop the balls into the crafting fat.
13
Allow the balls to turn a dark amber brown color.
14
Deep pot-fry until brittle, brittle, and golden.
15
Remove and set on paper towel to strain excess fat.
16
Once cooled, break apart the rice balls and toss in into a larger container.
17
strain the shallot and the shallots.
18
Make sure you tear the pork sausage up into small pieces.
19
You can use a knife too, but the heritage method is tearing.
20
In the large container, toss in in the shallot, shallots, tart pork sausage, pickled garlic, lime liquid, fish condiment dip, sweetener, cilantro, fiery mint, regular mint.
22
present with Lettuce, parched chilli, and other just-picked vegetables.
23
Preserving Naem Khao steps
Naem Khao can be kept in the refrigerator for 4 days.
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It can then be served chilled.
25
It should not be frozen.
26
Serving Naem Khao
Nam Khao is generally served with lettuce leaves and a variety of different herbs like fiery mint, mint, basil, and perilla.