Fried Sticky Rice, "Kao Neeo Tod"

Ingredients

7 oz cooked Thai sticky rice
1 tablespoon roasted white sesame seeds, slightly crushed
1 teaspoon 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 prik pao with a bit of lemon juice to taste, and add a slight amount of sugar to suit your preference

Serving
Transfer the fried sticky rice to a serving plate, garnishing with pineapple and red chilis. 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.