Khao Tang Na Tang
(Crispy Rice Crackers with Coconut Dipping Sauce)
“Original rice crackers come from the traditional way of
cooking rice that is totally worth the efforts. After slowly boiling
the rice and the excess water is drained off, the pot is tilted back
and forth before letting it sit a little more on low heat to make
sure all the grains are cooked (a technique called Dong Khao).
The end result is delicious, fluffy and fragrant rice. Sometimes
the grains may stick at the bottom of the pot. People would
dry them out in the sun and turn them into snacks. Nowadays
ready-made rice crackers are available. The mushy cooked rice
is shaped, dried and deep-fried. They taste differently
from their original counterparts.”
Ingredients (Serves 2)
- 5 grams coriander roots, finely chopped
- 20 grams small Thai garlic
- 2.5 grams whole white peppercorns
- 260 ml. coconut milk
- 40 grams prawn fat
- 30 grams minced prawn meat
- 60 grams ground pork
- 50 grams shallots, finely chopped
- 10 grams sea salt
- 60 grams palm sugar
- 50 grams toasted peanut, crushed
- 12 1-inch fried rice crackers
- Coriander leaves and red spur chilies, to garnish
1.Pound coriander roots, garlic and peppercorns
together finely. Pour 100 ml. coconut milk in a pot and
bring to a boil over medium heat. Stir in the pounded
mixture and fry until fragrant. Add the prawn fat and
stir-fry until the mixture turns slightly red.
2. Combine minced prawn and ground pork with
100 ml. coconut milk, tossing well to break up the
lumps. Add to the pot. Put in shallots and simmer
until it bubbles. Season with salt and palm sugar. The
flavor should be salty and sweet respectively. Mix in
crushed toasted peanut and the remaining coconut
milk. Once boiling, turn off the heat and remove from
3.Spoon the coconut dipping sauce into a bowl.
Garnish with coriander leaves and red spur chilies.
Serve warm with crispy rice crackers.
🔶 Deep-fry the dried crackers in hot oil in small
batches, turning over until they are golden brown on
both sides. Remove and drain well.
🔶 Prawn fat gives a nice reddish-orange color,
making the sauce more appetizing.