In a large bowl, mix well the rice, red curry paste, and egg yolk, then shape into 2 inch balls, set aside.

In another small mixing bowl, add tempura flour and enough water to make an medium consistency batter, mix well.

Heat vegetable oil in a wok or pot, over medium heat. When hot, dip rice balls into batter and fry them until golden brown and crispy on the outside. Remove from heat and set aside.

In a mixing bowl, add several rice balls, break them up into chunks with your hand, and the fermented pork and mix well.

Add the kaffir lime leaves, ginger, shallots, coriander, fish sauce, lime juice, chili flakes, and sugar to a bowl and mix well. Poor over rice ball mixture and combine well.

Place on serving plate and garnish with peanuts and dried hot chilies.