Khao Tang Na Tang ( Rice Crispy with Dip )

Khao Tang Na Tang (Rice Crispy with Dip)
- 500ml ( 2 cups ) oil
- 225g ( ½ lb ) fried rice cakes (purchased)
- 1 dried chilli, soaked 20 minutes
- 1 coriander ( cilantro ) root, roughly chopped
- 4 cloves garlic
- 1 teaspoon whole black peppercorns
- 375ml ( 1 ½ cups ) coconut milk
- 160g ( 1 cup ) lean ground pork
- 90g ( ½ cup ) peeled and coarsely chopped shrimp meat
- 100g ( ½ cup ) ground toasted peanuts
- 1 tablespoon tomato paste
- 2 tablespoons palm sugar
- 1 tablespon fish sauce
- ½ teaspon salt
- 2 tablespoons thinly sliced shallots
- 1 sprig fresh coriander ( cilantro ), roughly chopped
- 1 fresh chilli, thinly cut crosswise

Khao Tang Na Tang (Rice Crispy with Dip)

1. Heat the oil in a work or large saucepan over medium heat. Deep-fry rice cakes, a few at a time, until lightly golden. Remove and set aside.

2. Pound the chilli, coriander root, garlic and peppecorns until fine

3. Heat the coconut milk in a saucepan over medium heat until it comes to the boil. Add the pounded mixture and stir a few times. Add the pork and shrimp and stir until well mixed. Add the peanuts and continue cooking for 5 minutes. Add the tomato paste, palm sugar, fish sauce and salt and continue to cook for 15 minutes more. The consistency should resemble chilli con carne

4. Remove the mixture from the heat and put into a serving bowl. Sprinnkle with the shallots, coriander and chilli. Place the bowl on a platter and surround with the rice cakes. To serve, spoon the dip over each piece of cake.