Directions

To Make Crispy Rice Balls

1. Mix the curry paste, coconut, garlic, kaffir lime leaves, sugar, fish sauce and egg in a large bowl.
2. Add precooked rice to the mixture and mix thoroughly.
3. Take a few tablespoons of the mixture and mould it into a shape of a ball and flatten slightly into a disk shape. Repeat to use the remainder of the mixture.
4. Heat oil over medium heat on the stove. To test if the oil is hot enough, add in a wooden chopstick and if the oil bubbles, the temperature is ready.
5. Carefully add in the rice balls to the oil and cook for about 6 minutes, or until crunchy and golden. Be sure to not overcrowd the pot.
6. Remove from oil and place on a draining rack to cool.

To Make Dipping Sauce

1. Combine sugar with the hot water and combine until it dissolves.
2. Add in the remaining sauce ingredients and stir until well combined.

To Prepare the Salad

1. In a bowl, assemble the lettuce leaves at the base.
2. Place the cooled rice balls on top of the lettuce, and garnish with the fresh herbs, peanuts, spring onion, bird’s eye chilli, lemon and shredded coconut.
3. Serve with the dipping sauce.