Directions

To Make Rice

1. Start by preparing the steamed rice. Place rinsed rice and water in small saucepan, set aside for 10 minutes to soak.
2. 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.
3. 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.

To Make Nam Jim Dipping Sauce

1. Combine all ingredients in small bowl. Taste and adjust as needed. Set aside at room temperature for at least 30 minutes.

To Make Pork Filling

1. Heat oil in large frypan, fry Red Curry Paste for 1-2 minutes until the oil starts to come out.
2. Add shallots, garlic, galangal, turmeric, lemongrass and black pepper. Fry 2-3 minutes, stirring, until paste starts to dry slightly and begin to catch.
3. 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.
4. 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.

To Assemble Red Curry Rice Balls

1. 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.
2. Fill with 35-40 g of cooled Filling, pressing down gently but firmly.
3. Cover with 30 g extra rice, press down firmly.
4. 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.
5. Combine toasted breadcrumbs and coconut in medium bowl. Beat eggs lightly in another bowl, add a couple of tablespoons of water.
6. 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.
7. 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.
8. Serve immediately with shredded baby wombok cabbage, cucumber slices, curly spring onion and chilli flowers, and Nam Jim Dipping Sauce.