Categories: Asian
Ingredients
- 4 cups peanut oil, for frying
- 1/2 cup plus 1 tbsp. all-purpose flour
- 5 eggs
- 2 tsp red chili paste or sambal oelek
- 3 cups cooked jasmine rice, cooled
- 4 dried chiles (such as chiles de arbol), or to taste
- 1/4 cup peanuts
- 3 tbsp. fresh lime juice
- 1 tbsp. soy sauce
- 2 tsp sugar
- 1 tsp Thai chile powder, or to taste
- 1/3 cup loosely packed fresh cilantro leaves
- 1/3 cup loosely packed mint leaves
- 1/3 cup sliced scallions
- 2 shallots, sliced into very thin wedges
- 1-inch piece fresh ginger, peeled and cut into thin matchsticks
Directions
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In a 9-inch cast-iron skillet, heat the oil over medium-high heat to 350.
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While the oil is heating, make the rice cakes: Put the 1/2 cup flour in a shallow dish. In a large bowl, whisk together 1 egg, the chili paste, and the remaining 1 tbsp. flour. Add the rice and mix with your hands. Form the mixture into 8 patties 3 inches wide and 1 inch thick. Dredge the patties in the flour and set on a plate.
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Fry the dried chiles and peanuts in the oil just enough to darken them slightly, being careful not to burn them, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels; set aside for garnish.
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Working in two batches, use a Chinese spider or slotted spoon to gently lower the rice cakes into the oil and fry them until crispy and golden brown, flipping halfway, about 5 minutes per side. Remove the cakes from the oil and allow them to cool on paper towels.
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In a small bowl, whisk together the lime juice, fish sauce, sugar, and chile powder until the sugar is dissolved.
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Using your hands, crumble up the crispy rice cakes into different sizes into a bowl. Add the cilantro, mint, scallions, shallots and ginger.
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Take a bit of the frying oil and heat it up in a separate skillet, then fry 4 eggs sunny-side-up style.
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Toss the salad with the dressing, divide the salad among four plates, and top each plate with a sunny-side-up egg. Garnish with the fried peanuts and chiles.