Deep fried crackers with kick arse dipping sauce
| 2 | Cloves garlic, (finely sliced) |
| 1 Tsp | White Pepper corns |
| 4 | Coriander root |
| 2 Tab | Shallots, (finely chopped) |
| 150g | Pork mince |
| 2 Tab | Fish sauce |
| 2 Tab | Roast peanuts, ground |
| 2 Tab | Palm sugar |
| 1 Tab | Pad Thai chilli paste (from Day 9) |
| 2 Tab | Tamarind paste |
| 1 Cup | Coconut Cream |
| 1 Tab | Oil |
| ½ Cup | Coconut milk |
- In a mortar pound garlic, pepper and coriander root until it makes a fine paste
- In a wok heat oil. Place mortar contents, shallots and chilli paste. Cook until fragrant
- Over a medium heat dad coconut cream stir briefly to combine and then let sit. When oil forms around the bubbles
- Add pork and stir until the oil comes to the top again.
- Add peanuts, fish sauce, sugar, tamarind paste and coconut milk.
- Taste and modify as required. Put aside
- Fry the crackers in hot oil and drain. Serve with the sauce from above. This sauce can be great with corn chips. My new Saturday night:-)
