Serving: Approximately 12 parties 

 Ingredients:

 300 grams minced chicken (minced pork or beef will also work well)

2 tablespoons toasted sticky rice powder (Khao-kua)

1 tablespoon toasted dried red chili flakes (prik-pon) as desired

2-2 1/2 tablespoons fish sauce

2-2 1/2 tablespoons lime juice, fresh squeezed

4 kaffir lime leaves, finely chopped

1 spring onion, diced small

5-6 red shallots, thinly sliced

1 teaspoon sugar

3 tablespoons flour

1+1/2 vegetable oil for frying

mint leaves, as needed

coriander leaves, as needed

 

 

How to make: Toasted Sticky Rice (khao kua)

Heat a frying pan on low heat, toss in the uncooked Thai Stick Rice (no oil). Stir continuously. Toast the rice until it turns from white to golden yellow. It takes to roast about 10-15 minutes or so.

Once rice is done toasting and has cooled off a bit, put it into a stone mortar and pestle. Pound the rice until it turns into a coarse powder. Put the sticky rice powder in a bowl and set aside.

 

Methods:

1. Place all the ingredients(except vegetables oil) into a bowl and mix well to combine.
2. Shape the mixture into small round patties 1.5 cm thick.
3. Heat up the oil in a deep frying pan, deep fry the round patties in batches for 5 minutes or until crisp and cooked through.
4. Remove with the slotted spoon, transfer to kitchen paper to drain.
5. To garnish, turn the heat to low and fry a couple of dried chili and 2-3 kaffir lime leaves for a minute or so…Then remove the frying chili and kaffir lime leaves. Be very careful as the chili will pop up if you don’t pierce them first!
6. Serve with some fresh herbs, raw sting green bean, cabbage, and cucumber.