Spicy Mushroom Naem Salad (Yum Naem Hed Kluk)

Name: Spicy Mushroom Naem Salad (Yum Naem Hed Kluk)
Ingredients: Ingredients for Crispy Rice Balls; 2 cups cooked jasmine rice (about 320 grams); 2 tablespoons red curry paste; 1/4 cup shredded coconut (about 20 grams); 1 small egg; 1 teaspoon granulated sugar; 1 teaspoon mushroom seasoning powder; 1 pinch salt; 1/4 cup crispy frying flour (about 30 grams); 3-4 kaffir lime leaves, thinly sliced; Ingredients for Salad; 2 balls fermented mushroom naem; 3 crispy rice balls; 2 shallots, thinly sliced; 1 small knob ginger, julienned; 4-5 culantro leaves, thinly sliced; 2 green onions, thinly sliced; 1 tablespoon fish sauce; 2 tablespoons lime juice; 1 teaspoon granulated sugar; 1 tablespoon toasted chili flakes; Fried dried chilies; Fried peanuts; Thai basil; leaves Betel

Pui Bali @lovecook_1979

Bali Indonesia

I made the fermented mushroom naem three days ago, and today it's perfectly tangy, so I'm making a spicy naem salad.

Pui Bali @lovecook_1979

Bali Indonesia

I made the fermented mushroom naem three days ago, and today it's perfectly tangy, so I'm making a spicy naem salad.

Saved

Ingredients

Ingredients for Crispy Rice Balls
2 cupscooked jasmine rice (about 320 grams)
2 tablespoonsred curry paste
1/4 cupshredded coconut (about 20 grams)
1small egg
1 teaspoongranulated sugar
1 teaspoonmushroom seasoning powder
1 pinchsalt
1/4 cupcrispy frying flour (about 30 grams)
3-4kaffir lime leaves, thinly sliced
Ingredients for Salad
2balls fermented mushroom naem
3crispy rice balls
2shallots, thinly sliced
1small knob ginger, julienned
4-5culantro leaves, thinly sliced
2green onions, thinly sliced
1 tablespoonfish sauce
2 tablespoonslime juice
1 teaspoongranulated sugar
1 tablespoontoasted chili flakes
Fried dried chilies
Fried peanuts
Thai basil
leavesBetel

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Steps

1

In a mixing bowl, combine all the crispy rice ball ingredients. Add the crispy frying flour and mix well. Knead until you can form the mixture into balls.
2

Fry the rice balls over medium heat until golden brown. Remove and set aside.
3

Crumble the crispy rice balls and fermented mushroom naem into small pieces. Add all the salad ingredients except the culantro and green onions, which should be added last. Taste and adjust the seasoning as desired.
4

Transfer to a serving plate. Sprinkle with fried peanuts and fried chilies. Serve with fresh herbs and betel leaves.