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450g rice-pot crust
4 cups cooking oil
Ingredients for Dip:
½ cup minced pork
½ cup minced prawn (about 200g fresh
prawns)
¼ cup ground roasted peanuts
1½ cups coconut milk
1 dried chili, seeds removed and soaked
in water
1 teaspoon sliced coriander root
a pinch of pepper
4 cloves garlic
2 tablespoons sugar
1-2 tablespoons fish sauce
1 tablespoon thinly sliced shallot
1 tablespoon chopped fresh coriander
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Method:
Place the oil in a deep wok over medium
heat. When the oil is hot, fry the potcrust a few pieces at a
time, turning as necessary until golden brown on both sides; then,
remove from the oil and drain. Bread can also be fried crisp in
this way. For the dip, pound the coriander root, pepper, chili
and garlic well in a mortar. Bring the coconut milk to a boil in
a wok. When some oil has surfaced, add the coriander
root-pepper-garlic mixture and stir to disperse. Next, add the
prawns and pork, stir well and season to taste with the sugar and fish
sauce. When the dip has come to a boil once again, add the
peanuts and shallots, remove from heat, and sprinkle with a little
chopped fresh coriander. Serve with fried potcrust, crisp fried
bread, or melba toast.
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