Khao Tung Na Tung. A delicious mouthful. I call it Super tasty Thai nachos. Make this for your next Superbowl party.
Chef’s tip: Some Asian markets sell the rice crackers for Chinese Sizzling Soup, and all you have to do is just deep fry them. Fry them just lightly till it puffs and rises to the top. It should be fair and white, not golden.
½ cup coconut cream (top part of unshaken can of milk)
8 cloves garlic
5 coriander roots
1/2 cup coconut milk (reserve 2 Tablespoons for finishing)
1/2 lb ground pork
1/2 lb small shrimp, cut into small dice
2 Tablespoons fish sauce
2 Tablespoon palm sugar
1/4 teaspoon white pepper
A pinch of chili powder
1 shallot, sliced thinly
2 Tablespoons peanuts, crushed
Prepare the spice paste: Using a mortar and pestle, grind the garlic and cilantro roots to a paste. Set aside.
Preparing the sauce: In a separate pot, crack the coconut cream by heating the coconut cream on medium high till it begins to separate and a glossy sheen appears. (If it does not separate, add a tablespoon of oil, preferably coconut oil) Add spice paste and fry till fragrant and oil has separated, about 5-7 minutes. Add coconut milk and bring to a simmer. Add ground pork and break into tiny pieces. Season with, fish sauce, sugar, pepper and chili. Add shrimp and remove from heat. The residual heat will cook the shrimp. Toss in sliced shallots. Transfer to a serving bowl and drizzle with the coconut cream to finish. Serve with rice crackers.
2 cups cooked rice
With wet fingers, take a handful of hot rice and gently spread on a clean silpat till it is about a quarter inch thick. Run a pastry cutter to make 2X2 inch square marks. Place in an oven 220F for 2-3 hours* until rice is crisp and firm. Break into squares.
* You can also dry in the sun or use a dehydrator.
Frying the crackers: Heat a pot of oil, about 2 inches deep. When oil is hot, test with a wooden stick that bubbles appear. Drop the crackers in and it should puff up and float. Remove immediately and place on draining rack.
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