Nam Khao Tod (Crispy Rice Salad)

If using cold leftover rice, break up the grains, and spread evenly on a baking sheet. If the rice is fresh from the steamer, fluff it using a fork, and spread evenly on a baking sheet; chill, uncovered, until dry, at least 1 hour or up to 12 hours.

在饭勺咖喱酱,撒上萨尔t. Using your hands, mix to coat individual grains of rice. Sprinkle 2 tablespoons rice flour over rice mixture, and continue mixing by hand, rubbing grains to separate. Add remaining 6 tablespoons rice flour, 2 tablespoons at a time, mixing well after each addition. Rice should feel very dry and should not clump together.

Pour oil to a depth of 2 inches in a large Dutch oven or a wok. Heat over medium-high to 350°F. Drop in a grain of rice; if it floats and starts sizzling right away, the oil is ready. Working in batches, carefully add about 2/3 cup rice mixture to hot oil. Fry, stirring occasionally, until bubbles have mostly subsided and rice is light golden brown, 45 seconds to 1 minute and 15 seconds. Using a fine wire-mesh strainer, transfer rice to a baking sheet lined with paper towels to drain. Repeat frying process with remaining rice mixture. Let cool completely, about 10 minutes.

Place onion and ginger in a medium bowl filled with cold water. Let stand 10 minutes. Drain well.

鱼酱搅拌在一起,智利果酱,智利粉, and sugar in a large bowl until well combined. Add scallions, cilantro, lime juice, Thai chiles, onion, and ginger; toss to coat. Add peanuts and crispy rice; quickly toss until just incorporated. Transfer to a platter or bowl. Garnish with additional cilantro. Serve immediately.