Yam naem hed khao tod ยำแหนมเห็ดข้าวทอด Thai crispy rice salad

Ingredients

• 1 packed cup cooked and cooled leftover jasmine rice (160 grams)
• 1 tablespoon red curry paste (see notes1)
• 3 tablespoons + 1 teaspoon rice flour (divided)
• 3 packed tablespoons fresh (or frozen) grated coconut
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 1-2 makrut lime leaves (centre vein removed, julienned)
• 2 tablespoons cold water
• vegetable oil (for frying)
• 4-5 teaspoons fresh lime juice
• 2 teaspoons thin soy sauce (see notes2)
• 2 teaspoons sugar
• ¼-⅓ cup naem hed (fermented mushroom) (see notes3)
• ¼ cup sliced shallot
• 3-4 tablespoons toasted or fried peanuts (see notes6)
• 3-4 tablespoons sliced spring onion
• 2 tablespoons thinly julienned fresh ginger
• 1-2 teaspoons prik bon (roasted chilli powder) (see notes4)
• Fried dried red chilies (see notes5)
• small handful Fresh coriander (roughly chopped)
• small handful Fresh chinese celery (roughly chopped)
• fresh vegetables and herbs (e.g. cabbage, wild pepper leaf, herbs, lettuce, radish, etc...)

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