Rice Crackers with Shrimp Dip (Khao Tang Na Tang)

Ingredients:

• 350g rice crackers (Brand: Inang Inang Pulut)
• 250g coconut milk
• 300g minced pork
• 300g minced prawn
• 125ml (1/2 cup) sugar
• 5 tablespoons fish sauce
• 2 tablespoons tamarind (assam) juice, thick
• 3 red chillies (sliced) – for decoration
• 1 tablespoon coriander root ]
• 12 pcs shallots                        ] blend into paste and marinade pork & prawn
• 12 pcs garlic                            ]

Ingredients for red chilli paste:

• 15 pcs red chillies
• 22 pcs dried red chillies
• 4 stalks lemon grass
• 45g galangal
• 100g shallot
• 100g garlic
• 1.5 tablespoon lemau purut skin
• 1 tablespoon coriander seed
• 1 tablespoon shrimp paste
• 10 tablespoons cooking oil

Method:

1. For chilli paste: Soften dried chillies in water.  Toast coriander seeds over low heat till fragrant.  Blend all chilli paste ingredients together to make a fine paste.  Heat oil, fry chilli paste until fragrant over low heat.
2. Add tamarind juice and coconut milk to the chilli paste.  Add fish sauce and sugar. 
3. Then add the minced pork and prawns.
4. Fry until the pork and prawns are cooked.  Put in a bowl and add the red chillies and roasted peanut.
5. To enjoy the rice cracker, either dip the cracker into the sauce or put some on top of the cracker.