Khao tang naa tang (rice crackers with prawn sauce)

Ingredients

• 300 g rice cracker
• ½ cup minced pork
• ½ cup minced prawn
• 1¾ cups coconut milk
• ¼ cup ground roasted peanut
• 1 dried red spur chili, seeded and soaked in water
• 1 tablepsoon finely sliced garlic
• 1 teaspoon finely sliced coriander root
• 1 tablepsoon finely sliced shallot
• 1 chopped coriander plant
• ¼ teaspoon pepper
• 2 tablepsoons sugar
• 1 2 tablepsoons fish sauce
• 4 cups cooking oil, for deep-frying

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Preparation

• For Rice Crackers :
  Bring the rest of cooked rice press in the round or square molding as you desired. And bring to dry under the sun 1-2 days and then fried in hot oil . Preheat the oil over medium heat. Fry the rice crackers a few pieces at a time. Turn to brown on both sides, remove and drain.
• For Sauce:
  Pound the garlic, coriander root, dried chili and pepper finely. Bring the coconut milk to the boil over medium heat. When a film of oil surfaces, add the coriander paste and sauté until fragrant. Add minced prawns and pork, stir to combine and cooked through.Season to taste with sugar and fish sauce, stir well. When the mixture returns to the boil, stir in peanut and shallots. Remove from the heat, sprinkle fresh coriander over the top. Serve with fried rice crackers or toast.

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