Khao tang na tang, crispy rice crackers with coconut pork dip

Ingredients

• Dried rice cakes (khao tang)
• oil for deep frying
• 750 ml of light coconut milk (3 cups)
• 1 tablespoon of cilantro root
• 1 tablespoon of garlic
• 1 teaspoon of pepper
• 500 g of lean ground pork
• 300 g of chopped shrimp
• 200 to 400g of sugar (1 to 2 cups)
• 2 tablespoons of salt
• 3 tablespoons of fish sauce
• 200 g of coarsely crushed, grilled peanuts
• 1 cup of finely chopped onion
• 250 to 500 ml of coconut cream (1 to 2 cups)
• 4 dried chili peppers, seeded and finely chopped
• Fried, minced garlic
• One bunch of fresh cilantro
• 3 red chili peppers, finely julienned

Heat a large amount of oil in a medium-sized pan. Once the oil is very hot, carefully add the rice cakes and remove them as soon as they turn a pale golden color. Drain them.

Chop the cilantro root, garlic, and pepper together.

Bring the light coconut milk to a boil, then add the mixture, followed by the pork and shrimp.

Once cooked, add the sugar, salt, and fish sauce: the flavor should be sweet first, followed by a slight saltiness.

Add the peanuts and onion, cook just until they are tender, and then remove from the heat.

Bring the coconut cream to a boil, add the chopped chili peppers, and cook until it thickens and becomes fragrant. Then, pour it over the sauce.

Serve the sauce in a bowl, garnished with fried garlic, cilantro, and red chili peppers, alongside the pancakes.