Crispy Rice Salad with Crab
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Recipe courtesy of Tiffany Derry

Crispy Rice Salad with Marinated Jumbo Lump Crab 

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
Nam khao or crispy rice salad is one of my favorite Laotian street foods! This salad has crunchy rice, fragrant flavors and fresh herbs. The dish is typically made with fermented pork sausage, but this inspired recipe brings a Southern twist with the marinated crab.

Ingredients

Directions

  1. Fill a 6-quart pot or deep fryer halfway with canola oil and heat to 350 degrees F.
  2. Add the chiles to the hot oil and fry until fragrant, crispy and deep red, 1 to 2 minutes. Transfer to a paper towel-lined pan and allow to cool. 
  3. In a medium bowl, whisk the egg. Add the jasmine rice, coconut, red curry paste and lime leaf. Season with salt and pepper. Form the mixture into 10 balls about the size of limes. Fry the balls until deep golden brown, about 4 minutes. Set aside to cool on a paper towel-lined pan.
  4. To make the marinade, put the fish sauce, lime juice, sugar, chicken bouillon and umami seasoning, if using, in a bowl. Whisk until the sugar is dissolved.
  5. Crumble the fried rice balls into a large bowl. Add the cilantro, green onion, mint, ginger, red onion, roasted peanuts and 1/4 cup of the marinade to the bowl and gently mix to combine.
  6. Mix the crab with 2 to 3 tablespoons of the remaining marinade.
  7. On a plate, arrange the crispy rice mixture and garnish with the marinated crab, fried chiles and more green onions and peanuts. Serve with lettuce and shiso leaves on the side.

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