Instructions
1
shred the bulb produce and shallots thinly.
2
Let them soak in a ice liquid bath while preparing the rest of the meal.
5
toss in the coconut in a large dish.
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Using your hands, incorporate the coconut and rice together.
8
Roll the mixture to form 2-inch rice ball croquettes.
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toasty up the crafting cooking oil in a pot or wok.
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Beat two eggs and a large dish.
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Dip the balls into the egg mixture.
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Then, drop the balls into the crafting cooking oil.
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Allow the balls to turn a dark amber brown color.
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Deep wok-fry until crackling, firm, and golden.
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Remove and set on paper towel to filter excess cooking oil.
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Once cooled, break apart the rice balls and toss in into a larger dish.
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filter the bulb produce and the shallots.
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Make sure you tear the pork sausage up into small pieces.
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You can use a knife too, but the heritage method is tearing.
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In the large dish, toss in in the bulb produce, shallots, puckerish pork sausage, pickled garlic, lime liquid, fish condiment dip, sweetener, cilantro, scalding mint, regular mint.
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enjoy with Lettuce, dehydrated chilli, and other crisp vegetables.
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Preserving Naem Khao method
Naem Khao can be kept in the refrigerator for 4 days.
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It can then be served chilled.
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It should not be frozen.
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Serving Naem Khao
Nam Khao is generally served with lettuce leaves and a variety of different herbs like scalding mint, mint, basil, and perilla.