In a saucepan, combine 1 cup of water and ⅔ cup of rinsed jasmine rice. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes. Once cooked, fluff the rice with a fork and let it cool.

Add 1 tablespoon of beaten egg, 1 teaspoon of soy sauce, 1 tablespoon of red curry paste, 2 teaspoons of finely minced makrut lime leaves, and 1 teaspoon of palm sugar or brown sugar to the cooled rice. Mix everything thoroughly until it forms a somewhat compact mixture.

Take a handful of the mixture and form it into small balls or patties, about the size of a golf ball.

Heat a layer of neutral oil in a skillet over medium heat. Once hot, carefully place the rice balls in the oil. Fry them until they’re golden brown on all sides, which should take about 4–5 minutes. Remove them and place them on a paper towel to drain any excess oil.

In a small bowl, mix the fish sauce and freshly squeezed lime juice. This dressing will add a lovely tang to the salad.

In a large bowl, combine the crispy rice balls, chopped cilantro, sliced green onion, and roasted peanuts. Drizzle the dressing over the mixture and toss gently to combine.

To serve, arrange the crisp lettuce leaves on a platter. Spoon the salad mixture into the leaves. Garnish with toasted sesame seeds and a sprinkle of fried red chili or chili flakes for added heat.