*  Exported from  MasterCook  *
 
             KHAO-TUNG HNA-TUNG (CRUSTY RICE WITH SHRIMP DIP).
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Seafood
                 Thai
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Long Grain Rice.
    6       c            Water.
                         -----DIP-----
    1       c            Raw Shrimp (Ground/Chopped).
    3       c            Coconut Milk. *
      1/2   c            Shallots or Onions, Chopped.
    2       tb           Cilantro Roots & Stem, Mash.
    2       tb           Garlic, Chopped.
    2       tb           Tomato Paste.
      1/2   c            Peanuts, Crushed Fine.
    3       tb           Fish Sauce.
      1/4   c            Sugar.
                         Cilantro Leaves, Chopped.
                         Fresh Red Chili Peppers.
 
   * 3 cups of coconut milk can be made fresh, if desired, by mixing 1
   pound of grated, fresh coconut meat with 2-1/2 cups of hot (not
   boiling) water. Mix well, and work the mixture bu hands.  Strain and
   squeeze out resulting liquid and discard the meat.
   TO MAKE BASIC “CRUSTY RICE”:
   Wash rice, if needed, and put into a pot or sauce pan. Add the 6 cups
   of water and put on medium heat till 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"-3
   squares. Turn the pieces over and continue to dry thoroughly.
   The squares of crusty rice can now be either deep fried till lightly
   browned, or toasted.  If fried, drain well.  They can be stored for
   several days in airtight jar.
   SHRIMP DIP:
   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 till the coconut milk starts to
   boil, and continue to cook till the shrimp meat is cooked.  Add
   tomato paste and chopped shallot (onion).  Continue cooking for a few
   more minutes till 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.
  
 
 
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