| Ingredients: | Quantity | Unit | K calorías |
| Jasmin Rice | 5 | cup | 880 |
| Red Curry Paste | 5 | tbsp | 99 |
| Ginger | 2,5 | tsp | 4 |
| Garlic | 5 | ea | 24 |
| Shallot | 3 | ea | 68 |
| Fish Sauce | 5 | tbsp | 31 |
| White Pepper | 2 | tsp | 12 |
| Egg | 3 | ea | 219 |
| Corn Starch | 3 | tbsp | 84 |
| Canola | 1 | cup | 294 |
Cook the rice until done. Remove from the heat and spread into a layer on a sheet pan (loosely covered with paper towels) to cool and dry. 2. When the rice is cooled, mix together all the other rice ball ingredients with the rice. 3. Wet your hands in a little water and then create small balls (about 2-inches) with the rice mix. 4. Fry balls in hot oil for 3-4 minutes.
Note:
| Garlic | minced |
| Shallot | fine chopped |
