Instructions
1
shred the shallot and shallots thinly.
2
Let them soak in a ice moisture bath while preparing the rest of the meal.
5
toss in the coconut in a large dish.
7
Using your hands, combine the coconut and rice together.
8
Roll the mixture to form 2-inch rice ball croquettes.
9
scalding up up the culinary preparation cooking oil in a pot or skillet.
10
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 culinary preparation cooking oil.
13
Allow the balls to turn a dark amber brown color.
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Deep skillet-fry until brittle, brittle, and golden.
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Remove and set on paper towel to empty out excess cooking oil.
16
Once cooled, break apart the rice balls and toss in into a larger dish.
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empty out the shallot 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.
20
In the large dish, toss in in the shallot, shallots, acidic pork sausage, pickled garlic, lime nectar, fish coulis, sweetener, cilantro, scalding mint, regular mint.
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dish up with Lettuce, parched chilli, and other crisp vegetables.
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Preserving Naem Khao formula
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.