For 10-15 fried rice balls:
320g of Thai rice
½ onion, finely chopped
2 tablespoons of shredded coconut
½ packet of powdered coconut
1 level teaspoon of salt
1 level teaspoon of paprika
Oil for frying
For 4 people:
10-15 fried rice balls
200g of Hoa Nam brand fermented pork (Nem Chua)
1 small bunch of cilantro
1 small bunch of chives
Juice of 1 lemon
3 or 4 tablespoons of fish sauce
Wash the rice and cook with a little less water than usual.
Let cool and fold rice over to let out as much steam and water as possible.
Mix the cold rice with the finely chopped onion, egg, shredded coconut, powdered coconut, salt and paprika.
Wet hands with water and form rice balls. The water helps the rice not to stick to your hands.
Fry the rice balls in hot oil until they are golden brown and crispy.
Crumble the fermented pork (Nem Chua), add the lemon juice and fish sauce. Mix together. Crumble the fried rice balls into the fermented pork and mix. Adjust flavors to taste. Sprinkle cilantro and chives over top along with mint leaves. Enjoy!