Crispy Rice Salad / Nam Khao Recipe
Torn & fried sweet potato, tom yum aioli, fresno chile – lime leaf slaw in sweet chili vinaigrette.
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Ingredients
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Crispy Rice
Sweet Potato
Tom Yum Aioli
Slaw
Sweet Chili Vinaigrette
Method
Crispy Rice
- 1
Prepare the Rice
Spread the cooked Jasmine rice evenly on a baking sheet and let it cool completely.
- 2
Fry the Rice
Heat vegetable oil in a deep pan over medium heat. Once hot, add the cooled rice in batches, frying until golden and crispy, about 5-7 minutes per batch. Drain on paper towels and sprinkle with salt.
Sweet Potato
- 3
Prepare the Sweet Potato
Peel and cut the sweet potato into thin strips. Toss with vegetable oil and salt.
- 4
Fry the Sweet Potato
In the same pan used for frying the rice, fry the sweet potato strips until golden and crispy, about 4-5 minutes. Drain on paper towels.
Tom Yum Aioli
- 5
Mix the Aioli
In a bowl, combine mayonnaise, Tom Yum paste, lime juice, and minced garlic. Whisk until smooth and well combined.
Slaw
- 6
Prepare the Slaw
In a large bowl, combine sliced Fresno chiles, shredded lime leaves, shredded cabbage, and grated carrots. Toss to mix evenly.
Sweet Chili Vinaigrette
- 7
Make the Vinaigrette
In a small bowl, whisk together sweet chili sauce, rice vinegar, and sesame oil until well combined.
Assembly
- 8
Combine All Components
In a large serving bowl, layer the crispy rice, fried sweet potato, slaw, and drizzle with Tom Yum aioli and sweet chili vinaigrette. Toss gently to combine before serving.
