Khao Tung Na Tung (peanut, pork & shrimp dip served w/ rice crackers)

By stancec44

Rice Cakes Take Overnight

Ingredients

• 1 tablespoon chopped garlic
• 1 teaspoon minced cilantro roots
• 1 teaspoon whole white peppercorns
• 3 tablespoons canola oil
• 1/2 pound shrimp, shelled (reserve the shells), deveined and finely chopped
• 2 cups coconut milk
• 1/2 pound ground pork
• 1/4 cup fish sauce
• 1/4 cup palm sugar
• 1/3 cup chopped roasted peanuts
• 1/4 cup thinly sliced shallots
• 1 (7-ounce) package rice cakes (or try unrelated recipe below)
• Cilantro sprigs, for garnish
• 2 thinly sliced Thai red chiles, for garnish
• Rice cakes
• 1 cup sushi rice
• 1 1/2 cups water
• fine sea salt
• 3 tablespoons canola oil

Details

Servings 4
Adapted from tastingtable.com

Preparation

Step 1

For the rice cakes:

In a sieve, thoroughly rinse the sushi rice under cold running water until the water runs clear. Place the rinsed rice in a small saucepan with the water and a generous pinch of salt.

Bring the rice to a boil, uncovered, over medium-high heat. Reduce the heat to medium and simmer until most of the water has been absorbed by the rice, about 5 minutes. Cover the pan tightly, reduce the heat to low, and continue cooking for about 7 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.

The rice should be tender and all of the water absorbed. (Even very slightly overcooked rice is not a problem in this recipe, as that may help the rice cakes keep their shape.)

Scoop the rice onto a small baking sheet lined with plastic wrap.
Form the rice into a rough square 3/4 to 1 inch thick.
Cover tightly and refrigerate overnight until cold and set.
When the rice has set, cut 8 equal-size tri­angles of rice cake and set aside until ready to fry and serve.

To finish the rice cakes. Heat the 3 tablespoons canola oil in a large nonstick sauté pan over medium-high heat. Carefully add the rice cakes to the hot oil. Cook until golden brown and toasty on one side, 3 to 4 minutes.

Flip the rice cakes and continue cooking until golden brown on the other side, another 1 to 2 minutes. Transfer the rice cakes to a plate and cover to keep warm.

1. In a mortar and pestle, pound the garlic, cilantro root and white peppercorns into a paste.

2. In a 3-quart saucepan over medium-high heat, heat 1 tablespoon of the canola oil. Add the shrimp shells and cook until the shells have turned pink, about one minute. Add the coconut milk, reduce heat to low and simmer for 15 minutes. Strain the coconut milk through a fine-mesh strainer into a bowl and set aside. Discard shells.

3. Clean the saucepan and return it to the stove over medium heat. Add the remaining 2 tablespoons canola oil. When the oil is hot, add the garlic-peppercorn paste and fry until fragrant, about 20 seconds. Add the infused coconut milk, ground pork, fish sauce and palm sugar. Simmer, stirring often, for about 10 minutes or until the pork has cooked through. Add the peanuts, shallots and shrimp and cook until the shallots have softened and the shrimp has cooked through, about 2 minutes.

4. Transfer to a medium bowl and garnish with cilantro and Thai chiles. Serve with rice cakes.