Khao Neow Tod
Fried Sticky Rice

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Ingredients
7 oz cooked Thai sticky rice
1 tablespoon roasted white sesame, slightly crushed
1 teaspoon sea salt
2 eggs, beaten
4 oz minced pork
fresh vegetables: lettuce, green onions, coriander

Method
Combine the pork, ground pepper, salt, sticky rice and white sesame in a bowl, then mix together until smooth.
Form the mixture into bite-sized balls and dip in beaten egg.
Deep fry the balls in hot oil over a moderate heat until lightly brown. Remove from the oil with a skimmer and drain well on kitchen papers.

Sauce
Mix together in a small bowl nam prik pao with a bit of lime juice to taste, and add a slight amount of palm sugar to suit your preference

Serving
Transfer the fried sticky rice to a serving plate, garnishing with pineapple and red chilies. Serve with sauce and fresh vegetables.

Note: this dish goes well with fried dried salted beef. It can be made as follows: cut the beef into 1/2" thick slices, mix with salt and marinate for one hour. Allow to dry on a sieve about 2-3 hours, then fry the beef in hot oil until cooked.