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Khao-Tung Hna-Tung (Crusty Rice with Shrimp Dip).

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

25 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups long grain rice
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6 cups water
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Dip
1 cup shrimp
cooked, ground
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3 cups coconut milk
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½ cup shallots
chopped
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2 tablespoons cilantro root
*
2 tablespoons garlic
.
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2 tablespoons tomato paste
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½ cup peanuts
crushed
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3 tablespoons fish sauce
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¼ cup sugar
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Ingredients

Amount Measure Ingredient Features
473 ml long grain rice
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1.4 l water
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Dip
237 ml shrimp
cooked, ground
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7.1E+2 ml coconut milk
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118 ml shallots
chopped
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3E+1 ml cilantro root
*
3E+1 ml garlic
.
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3E+1 ml tomato paste
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118 ml peanuts
crushed
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45 ml fish sauce
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59 ml sugar
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Directions

Wash rice, if needed, and put into a pot or sauce pan.

Add the 6 cups of water and put on medium heat until 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 to 3 inch squares.

Turn the pieces over and continue to dry thoroughly.

The squares of crusty rice can now be either deep fried until lightly browned, or toasted.

If fried, drain well. They can be stored for several days in airtight jar.

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 until the coconut milk starts to boil, and continue to cook until the shrimp meat is cooked.

Add tomato paste and chopped shallot (onion).

Continue cooking for a few more minutes until 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 447g (15.8 oz)
Amount per Serving
Calories 55949% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 576mg 24%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 8%
Sugars g
Protein 21g
Vitamin A 2% Vitamin C 5%
Calcium 7% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
 

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