Khao Tang Na Tang (Thai Rice Crackers with Coconut Pork Dip)

🧂 Ingredients

• 20 Rice crackers(Store-bought or homemade, ensure they are sturdy enough to hold the dip. Plain or lightly salted are best.)
• 200 g Ground pork(Can substitute with finely minced chicken or firm tofu for a vegetarian option.)
• 50 g Dried shrimp(Rinse under cold water and finely chop or pulse in a food processor. This adds a crucial umami depth.)
• 200 ml Coconut cream(Use full-fat coconut cream for the richest flavor and texture.)
• 50 g Palm sugar(Can substitute with brown sugar if palm sugar is unavailable. Adjust to taste.)
• 2 cloves Garlic(Minced, for aromatic base.)
• 1 small Shallots(Finely chopped, for sweetness and aroma.)
• 1 tbsp Fish sauce(For saltiness and umami. Adjust to taste.)
• 1 tsp Tamarind paste(Optional, for a hint of tanginess. Dissolve in 1 tbsp hot water.)
• for garnish Fresh cilantro(Chopped, for freshness and color.)
• for garnish Roasted peanuts(Roughly chopped, for crunch and nutty flavor.)
• 1 tbsp Vegetable oil(For sautéing aromatics.)

👨‍🍳 Instructions

1. 1

   Prepare the Dip Base: Heat 1 tbsp of vegetable oil in a medium saucepan over medium heat. Add the minced garlic and chopped shallots and sauté until fragrant and softened, about 2-3 minutes. Do not let them brown.

   ⏱️ 5 minutes
2. 2

   Cook the Pork and Shrimp: Add the ground pork to the saucepan and break it up with a spoon. Cook until it is no longer pink. Stir in the finely chopped dried shrimp and cook for another minute until fragrant.

   ⏱️ 7 minutes
3. 3

   Add Coconut Cream and Sugar: Pour in the coconut cream and add the palm sugar. Stir well to dissolve the sugar. Bring the mixture to a gentle simmer.

   ⏱️ 3 minutes
4. 4

   Simmer and Thicken the Dip: Reduce the heat to low and let the dip simmer gently, stirring occasionally. Cook for about 15-20 minutes, or until the sauce has thickened to a rich, gravy-like consistency and the flavors have melded. The oil may start to separate slightly, which is normal.

   ⏱️ 20 minutes
5. 5

   Season the Dip: Stir in the fish sauce and optional tamarind paste mixture. Taste and adjust seasoning as needed – it should be a balance of sweet, savory, and slightly salty. Keep the dip warm over very low heat.

   ⏱️ 2 minutes
6. 6

   Prepare the Rice Crackers: While the dip is simmering, prepare the rice crackers. If using store-bought crackers, you can serve them as-is or lightly toast them in a dry pan or oven to enhance their crispness. If frying, heat about 1 inch of neutral oil in a deep pan or wok to 180°C (350°F). Carefully fry the crackers in batches for about 30-60 seconds per side, until they puff up and become light and crispy. Drain on paper towels.

   ⏱️ 10 minutes
7. 7

   Assemble and Serve: Arrange the puffed rice crackers on a serving platter. Spoon a generous amount of the warm coconut pork dip onto each cracker. Garnish with chopped roasted peanuts and fresh cilantro.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The dip should have a complex flavor profile: sweet from the palm sugar, savory from the pork and fish sauce, and umami-rich from the dried shrimp.
• ✓The rice crackers should be light, airy, and crisp. If they don't puff when heated, they may be too old or not suitable for this dish.
• ✓This dish has roots in Thai royal cuisine, often served as an elegant appetizer or snack.
• ✓For a smoother dip, you can blend the cooked mixture before simmering.

🔄 Variations

• Vegetarian Dip: Omit the pork and dried shrimp. Use finely chopped firm tofu or mushrooms, and add extra vegetables like finely diced carrots or water chestnuts for texture. Ensure vegetarian fish sauce or soy sauce is used.
• Different Crackers: Experiment with various types of rice crackers or even crispy wonton wrappers.
• Spicy Kick: Add a pinch of chili flakes or a small amount of finely chopped fresh chili to the dip.

🥗 Nutrition

Per serving