Khao Tang Na Tang: Thai Rice Crackers with Savory Shrimp Dip

Rinse the jasmine rice until the water runs clear. Cook with 1 cup (240 ml) water in a rice cooker or saucepan until tender and sticky. Season with salt and stir.

Spread the cooked rice in a thin, even layer (about 0.5 cm / ¼ inch thick) on a parchment-lined baking sheet. Press firmly to compress. Let cool, then score into small diamond or square shapes with a knife. Dry overnight in a cool, dry place, or in a dehydrator at 60°C (140°F) for 4-6 hours, until completely dried but not browned.

In a wok or deep pan, heat vegetable oil to 180°C (350°F). Fry the dried rice pieces in small batches for 30-60 seconds until they puff and turn golden. Remove with a slotted spoon and drain on paper towels. Set aside.

In a food processor or blender, pulse the shrimp and about 2 tablespoons of coconut cream until smooth but slightly textured. Alternatively, chop the shrimp very finely.

In a wok or sauté pan, heat the remaining coconut cream over medium heat until it splits and the oil begins to separate. Add the chopped shallots and garlic, and cook for 2-3 minutes until fragrant and translucent.

Add the ground pork, stirring to break it up. Cook for 3-4 minutes until it’s no longer pink. Add the blended shrimp mixture and continue to stir for another 2 minutes. Then add palm sugar, fish sauce, and tamarind paste. Stir well and let the mixture bubble gently for 5-7 minutes, until the dip is glossy, thick, and deeply caramelized. Adjust seasoning to taste – it should be salty, sweet, and tangy.

Spoon the dip into a small bowl. Serve alongside the fried rice crackers. Garnish with fresh cilantro and chopped red chili if desired.