Khao Tang Na Tang Rice Cakes with Chilli Prawn and Pork Dip Recipe
A classic Thai dip with prawn and pork, served on or with rice crackers
Servings: 4
Calories: 472kcal
Ingredients
- 8 pieces dried long red chillis deseeded, soaked and drained
- 3 pieces coriander roots scraped and chopped
- 3 tbsp red shallots finely chopped
- 3 tbsp garlic finely chopped
- 5 pieces white peppercorns
- 1 cup coconut cream fresh, if possible
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 100 g uncooked prawns minced
- 100 g pork minced
- 1 cup coconut milk
- 2 tbsp roasted peanuts crushed
- 1 tbsp coriander leaves finely chopped
Instructions
- Using a mortar and pestle, make a paste from the chillis, salt, coriander roots, shallots, garlic and peppercorns.
- In a saucepan, simmer the coconut cream until it separates or 'cracks'. Note that if you are using tinned coconut cream, this may not happen.
- Add the paste and fry over a medium heat until fragrant.
- Season with palm sugar and continue to simmer for about 3 minutes, then add fish sauce, minced prawns and pork.
- Simmer for a few minutes, stirring regularly to prevent clumping. Moisten with coconut milk and simmer for another minute or so. The sauce should taste salty and sweet. If it’s not or out of balance adjust with more fish sauce or palm sugar.
- You can serve in a bowl with rice crackers on the side or canapé style as in the photo above with the sauce on top of individual rice crackers.
- Add some finely chopped chillis and coriander leaves to serve.
Notes
Adapted with permission from Chef David Thompson's Thai Food cookbook.
Nutrition
Calories: 472kcal | Carbohydrates: 17g | Protein: 15g | Fat: 41g | Saturated Fat: 32g | Cholesterol: 81mg | Sodium: 961mg | Potassium: 525mg | Fiber: 2g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 5mg