Directions

To cook

1. Wash Jasmine rice until water runs clear. Pour in water and cook in a rice cooker until done. Scoop out the hot rice and spread it out on a tray. Let it cool to room temperature.
2. Break an egg into a small bowl, add curry paste and sugar and whisk until well incorporated.
3. Transfer rice to a large bowl and add in the egg curry mixture.
4. Then add in shredded coconut and kaffir lime leaves and salt. Mix them all together until well combined.
5. Lightly oil your hands and take a palm full of rice (about ¼ cup) and mould into a ball. Compress the rice ball with both palms as much as possible so it does not break apart.
6. Heat up oil in a small saucepan to 180 °C. Put 2-3 rice balls into oil and fry for 6-8 minutes depending on their size or until they turn golden brown. Strain and cool.
7. Once cooled, crumble them up into different sizes. Place crumbled rice into a large bowl.
8. Add lime juice and fish sauce. Mix in chopped cured pork, pork skin, cilantro, spring onions and toasted peanuts if using. Mix them all up.
9. Garnish with cucumber, fried chillies and more spring onions and peanuts. Eat it wrapped in lettuce.