Natang Recipe for a Cambodian Pork Peanut Dip with Crispy Rice Cakes
This natang recipe makes an addictively delicious Cambodian dip of minced pork, coconut cream and peanuts that’s made to be eaten with homemade crispy rice cakes, which in turn are intended to use up the rice that sticks to the bottom of a pot or any leftover rice.
Servings: 4
Calories: 337kcal
Equipment
Ingredients
- 200 g minced pork
- 1 tbsp vegetable oil
- ¼ cup coconut cream
- ½ cup coconut milk
- 30 g peanuts roasted, pounded
- 5 cloves garlic chopped finely
- 4 pieces shallots sliced thinly
- 6 pieces dried red medium chillies
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 dozen Rice Cakes
Garnish
- 4 Kaffir lime leaves
Instructions
- Remove the seeds and chop the end off the chillis and slice the chillis. Soak the chilli pieces in hot water for 15 minutes. Break down the pieces either with a mortar and pestle or in a food processor.
- Add the oil to a wok over medium heat and stir-fry the shallots. When translucent, add the garlic and cook for one minute.
- Add the mince and cook through. Add the red chilli paste and cook for 1 minute before adding the coconut cream.
- Stir-fry constantly for about 3 minutes more until the coconut cream is incorporated into the mixture.
- Add the coconut milk and season with fish sauce to taste. If the mix tastes a little bland add some more fish sauce. Do not add salt. If you want the dip to be a little sweeter, add the palm sugar. Add most of the crushed peanuts, reserving some to garnish. Remove from heat.
- To serve, you can either serve the dip in a bowl or serve on individual rice cakes, sprinkling the rest of the crushed peanuts and top with Kaffir lime leaves and sprigs of coriander leaves.
Nutrition
Calories: 337kcal | Carbohydrates: 8g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 36mg | Sodium: 748mg | Potassium: 364mg | Fiber: 2g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg