Cook time:Ingredients: 30 minutes
Dried rice crackers (can be substituted with any kind of thin unseasoned cracker)
1 cup vegetable oil, for deep fry rice crackers
Method:
- In a deep frying pan, put 1 cup of vegetable oil and heat it up into medium heat. Deep fry all rice crackers until golden brown on both sides, 3-4 pieces at a time, then remove and drain.
Pork & Coconut Dipping Sauce Ingredients:
- 3 tbsp. coriander root, garlic, black pepper corn, and dried red chilies, finely grounded
- 3/4 cup minced pork
- 1/2 cup minced shrimps
- 1 ½ cups coconut milk
- 1/4 cup roasted unsalted peanuts, finely grounded
- 1/4 cup shallots/red onions, thinly sliced
- 2 tbsp. palm sugar
- 1 tbsp. tamarind sauce
- 2-3 drops roasted chili oil
- 1 red chilies pepper, sliced diagonally (for garnishing)
- coriander leaves (for garnishing)
- salt
- vegetable oil
Methods:
- Grind coriander root, garlic, pepper corn, and dried red chilies in a mortar and pound until finely grounded well mixed.
- Heat the coconut milk ¼ cup in a wok over medium heat. Then, add the grind paste into the hot coconut, stir fry until aromatic, approximately 2-3 minutes.
- Add minced pork and minced shrimps, stirring constantly until 80% cooked, add the rest of the coconut milk and keep stirring until mixed well. Add shallot and peanut and continuing on cooking for 5 minutes. Seasoning to taste with sugar, salt and tamarind sauce. Then, stir until all ingredients mixed well. Remove from the heat and put a few drops of roasted chili oil on top.
- Transfer to a dipping sauce bowl. Garnish on top with coriander leaves and spur red chilies. Serve immediately with fried rice crackers.
