Deep fried rice crackers with dipping sauce
| Paste | |
| 3 | Coriander Roots, finely chopped |
| 15g | Garlic, finely chopped |
| 30g | Dried red spur chilli, re-hydrated and finely chopped |
| 1/2 Tsp | Black pepper corns |
| 1/2 Tsp | Salt |
| Preparation | |
| 80g | Mince chicken |
| 1 Cup | Coconut cream |
| 1 Tab | Vegetable Oil |
| 1 Tab | Curry paste (above) |
| 1 1/2 Tab | Tamarind juice |
| 1 1/2 Tab | Palm sugar |
| 15g | Red onion, finely chopped |
| 1 Tsp | White sesame seeds |
| 15g | Roast peanuts, ground |
- In a mortar make the paste. Pound the black pepper until it is a fine powder
- Add red spur chilli and salt. Pound to a paste
- Add Coriander root, and garlic. Pound to a fine paste and put to one side
- In a wok fry on a medium heat put 1 tab of paste per serve with vegetable oil until it is fragrant
- Add coconut cream and chicken. Cook until chicken is cooked
- Add red onion and cook until oil forms around bubbles
- Add peanuts, tamarind and palm sugar. Taste and adjust
- Serve with deep fried rice cakes or toasted dry bread snacks. Use sesame seeds as garnish