Crispy fried rice ball salad with sour sausage

In a mixing bowl combine red curry paste, fish sauce, sugar, kaffir lime leaves, grated coconut and one egg; stir. Add rice and mix well.

Form the rice into balls or pucks. Make a simple batter of rice flour and water.

Dip the rice balls in the batter and fry at 350 until browned and crispy.

Break apart the sour fermented sausage. Smash the rice balls; add the sausage, green onions, cilantro, ginger, shallots, sawtooth coriander, chili flakes, peanuts, a big squeeze of lime and extra fish sauce. Toss and taste.

Serve wrapped in crisp lettuce leaves.