Sticky rice with shrimp and coconut milk

Ingredients

• 500 g of ground meat (beef)
• Fresh, chopped shrimp, 300 grams
• Dried pepper, seeds removed, ground: 4 hot peppers
• 200 g of roasted and finely ground peanuts
• Onions, chopped into small cubes, about 1 cup
• 1-2 cups of coconut milk
• 3 tablespoons of shredded coconut
• A pinch of black pepper
• 1 tablespoon of ginger root
• 1 tablespoon of Allium sativum (garlic)
• 1-2 cups of sugar
• 3 tablespoons of good-quality fish sauce
• 2 tablespoons of salt
• Thinly sliced red bell peppers, 3 peppers
• A few fresh basil leaves, from a plant
• Finely chopped garlic, then fried.

Heat a large quantity of oil paint in a pan over medium heat.

Once the oil is hot, add the rice grains and fry them until they turn a golden color.

Remove them from the pan and place them on paper towels.

Heat the coconut until it boils.

Add cilantro, minced garlic, ground pepper, and both ground pork and chopped shrimp to the coconut.

Let it simmer until the ingredients are cooked through.

Add sugar, salt, and fermented fish (nuoc mam) for seasoning.

Add chopped peanuts and onions.

Remove from the heat when the ingredients are cooked.

Heat the coconut milk.

Finely chop the dried chili peppers and sauté them until they turn red and release their aroma.

Pour, pour, in a pot with a thick bottom.

Place the ingredients in a serving dish, sprinkle with fresh parsley, dried, grilled Allium ascalonicum (without oil), and finely chopped red chili leaves, for an attractive presentation.

Arrange the rice cakes in a plate and the chopped vegetables in a cup.

Serve them together, ideally as a side dish to a hot or cold beverage.