Cooking Recipe Khao-Tung Hna-Tung (Crusty Rice With Shrimp D
Recipe Ingredients
DIP
Directions
* 3 cups of coconut milk can be made fresh, if
desired, by mixing 1 pound of grated, fresh coconut
meat with 2-1/2 cups of hot (not boiling) water. Mix
well, and work the mixture bu hands. Strain and
squeeze out resulting liquid and discard the meat. TO
MAKE BASIC "CRUSTY RICE": Wash rice, if needed, and
put into a pot or sauce pan. Add the 6 cups of water
and put on medium heat till the rice is thoroughly
cooked and the water had almost totally evaporated.
Take the pot of rice off the heat and put aside to
cool (rice should resemble a "soggy mess"). Lightly
coat a shallow tray or cookie sheet with oil, add some
of the cooked rice and spread into a thin layer. You
may need several trays, depending on their size. Put
the tray(s) out to dry in the sun (or into a warm
oven). When the rice starts to dry (but not yet fully
dry), use a knife to cut the sheet of rice into 2"-3"
squares. Turn the pieces over and continue to dry
thoroughly. The squares of crusty rice can now be
either deep fried till lightly browned, or toasted.
If fried, drain well. They can be stored for several
days in airtight jar. SHRIMP DIP:
Place the coconut milk into a sauce pan and add the
crushed cilantro roots/stems, chopped garlic, ground
(chopped) raw shrimp meat. Stir well and put on
medium heat. Stir till the coconut milk starts to
boil, and continue to cook till the shrimp meat is
cooked. Add tomato paste and chopped shallot (onion).
Continue cooking for a few more minutes till the
shallot is cooked. Add fish sauce, sugar, and crushed
peanuts. Bring to a second boil and take off the heat.
Serve warm in a bowl, with either toasted or fried
crusty rice squares. Garnished the dip with chopped
cilantro leaves and slices of medium hot red chili
peppers.