Tiffany Derry's Crispy Rice Salad with Jumbo Lump Crab  | Bobby's Triple Threat

Nam khao or crispy rice salad is one of Tiffany's favorite Laotian street foods! This salad has crunchy rice, fragrant flavors and fresh herbs. The dish is typically made with fermented pork sausage, but this inspired recipe brings a Southern twist with the marinated crab. #BobbysTripleThreat #BobbyFlay #FoodNetwork #TiffanyDerry Watch Tiffany on #BobbysTripleThreat Tuesdays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Subscribe to Food Network ▶ http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/3XxQfwY Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby's three culinary Titans -- Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans' combined score, they'll walk away with $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Crispy Rice Salad with Marinated Jumbo Lump Crab  Recipe courtesy of Tiffany Derry Level: Intermediate Total: 45 min Active: 45 min Yield: 4 servings Ingredients Canola oil, for frying 7 arbol chiles, without stems 1 large egg 4 cups cooked jasmine rice, warm 3 tablespoons shredded coconut 2 tablespoons red curry paste 1 tablespoon thinly shredded makrut lime leaves Kosher salt and freshly ground black pepper 1/2 cup fish sauce 1/4 cup lime juice 2 tablespoons sugar 1/2 teaspoon chicken bouillon, such as Knorr 1/2 teaspoon umami seasoning (MSG), optional 1/2 cup fresh cilantro, chopped 1/2 cup sliced green onion, plus more for serving 1/2 cup fresh mint, chopped 1/4 cup julienned ginger 1/4 cup thinly sliced red onion 1/4 cup roasted peanuts, chopped, plus more for serving 8 ounces jumbo lump crab meat Lettuce and shiso leaves, for serving Directions Fill a 6-quart pot or deep fryer halfway with canola oil and heat to 350 degrees F. Add the chiles to the hot oil and fry until fragrant, crispy and deep red, 1 to 2 minutes. Transfer to a paper towel-lined pan and allow to cool.  In a medium bowl, whisk the egg. Add the jasmine rice, coconut, red curry paste and lime leaf. Season with salt and pepper. Form the mixture into 10 balls about the size of limes. Fry the balls until deep golden brown, about 4 minutes. Set aside to cool on a paper towel-lined pan. To make the marinade, put the fish sauce, lime juice, sugar, chicken bouillon and umami seasoning, if using, in a bowl. Whisk until the sugar is dissolved. Crumble the fried rice balls into a large bowl. Add the cilantro, green onion, mint, ginger, red onion, roasted peanuts and 1/4 cup of the marinade to the bowl and gently mix to combine. Mix the crab with 2 to 3 tablespoons of the remaining marinade. On a plate, arrange the crispy rice mixture and garnish with the marinated crab, fried chiles and more green onions and peanuts. Serve with lettuce and shiso leaves on the side. Copyright 2024 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Tiffany Derry's Crispy Rice Salad with Jumbo Lump Crab  | Bobby's Triple Threat | Food Network https://youtu.be/xsabd4Bby_Q