1 (9oz) Som Moo
1 (7oz) Bag Pork Skin
4 Cups Jasmine Rice (Cooked)
2 Egg Yolk
¼ Cup of Sugar
1 Cup Grated Coconut
1 tsp msg (Optional)
1 ½ tsp Salt
10 Kaffir Double Leaves (Chopped)
2 TBSP Red Curry Paste
3/4 Cup Cilantro (Chopped)
½ Cup Green Onion (Chopped)
2 TBSP Fish Sauce
Wedged Limes
Cooking Oil for Deep Frying
Place the cooked rice in a large bowl and allow it time to cool.
Soak the pork skin for 5 minutes in a bowl of cold water adding ½ tsp of salt. Drain well and squeeze out any excess water. Set aside.
Using your hands, break the som moo into tiny pieces and set aside.
Combine the cooled rice with the red curry paste, grated coconut, kaffir leaves, sugar, msg, salt and egg yolk. Mix well.
Form the rice mixture into hand sized balls and pack tightly.
Heat some oil in a frying pan and deep fry the rice balls. Once the outside becomes golden in color transfer the cooked rice balls to a towel lined plate. Allow the balls to cool down.
In a large bowl, break apart the fried rice balls into tiny bits. Add the fish sauce and lime juice. Adjust to taste.
Add the som moo pieces, pork skin, cilantro, and green onion. Gently mix together.
Serve with lettuce and fresh herbs.
