Recipes - Thai

Khaw Tang Na Tang (Rice Crackers with Minced Chicken Dip)


Khaw Tang Na Tang is a crispy rice cracker that is served with a delicious creamy minced chicken and prawn dipping sauce. It is a popular street food in Thailand which is becoming more popular worldwide and can sometimes be found in Thai restaurants. This rice cracker dish is perfect for parties or any gatherings and this can be a stunning centrepiece when presented on a platter with rice crackers spread around a bowl of dip. Creamy, savoury, slightly sweet and spicy, the dip bursts with flavour. Together with the crunchy texture of the rice crackers, it forms the ‘perfect bite’.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai









Ingredients:

500g rice crackers
Oil (for frying)
375ml coconut milk
1 dried red chilli (deseeded and soaked in water)
1 tsp coriander root (chopped)
4 cloves garlic
¼ tsp peppercorns
65g peanuts (toasted and coarsely pounded)
125g chicken (minced finely)
125g prawns (deshelled and chopped finely)
2 tbsp sugar
1 tbsp fish sauce
3 shallots (sliced finely)
1 tbsp parsley leaves (chopped)




Steps:
  1. Heat oil and fry rice crackers a few pieces at a time over medium flame till crispy and golden in colour. Set aside and drain.
  2. Pound together chilli, coriander root, garlic and peppercorns till fine.
  3. Heat coconut milk in a pot but do not bring to a boil. Add pounded mixture, minced chicken and prawns. Stir to avoid lumps.
  4. Add sugar and fish sauce. When cooked, add peanuts and shallots.
  5. Garnish with parsley before serving.

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Khaw Tang Na Tang (Rice Crackers with Minced Chicken Dip)

Khaw Tang Na Tang (Rice Crackers with Minced Chicken Dip)

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Khaw Tang Na Tang is a crispy rice cracker that is served with a delicious creamy minced chicken and prawn dipping sauce. It is a popular street food in Thailand which is becoming more popular worldwide and can sometimes be found in Thai restaurants. This rice cracker dish is perfect for parties or any gatherings and this can be a stunning centrepiece when presented on a platter with rice crackers spread around a bowl of dip. Creamy, savoury, slightly sweet and spicy, the dip bursts with flavour. Together with the crunchy texture of the rice crackers, it forms the ‘perfect bite’.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Deep-Fry
Cuisine: Thai
Ingredients

500g rice crackers
Oil (for frying)
375ml coconut milk
1 dried red chilli (deseeded and soaked in water)
1 tsp coriander root (chopped)
4 cloves garlic
¼ tsp peppercorns
65g peanuts (toasted and coarsely pounded)
125g chicken (minced finely)
125g prawns (deshelled and chopped finely)
2 tbsp sugar
1 tbsp fish sauce
3 shallots (sliced finely)
1 tbsp parsley leaves (chopped)

Instructions
  1. Heat oil and fry rice crackers a few pieces at a time over medium flame till crispy and golden in colour. Set aside and drain.
  2. Pound together chilli, coriander root, garlic and peppercorns till fine.
  3. Heat coconut milk in a pot but do not bring to a boil. Add pounded mixture, minced chicken and prawns. Stir to avoid lumps.
  4. Add sugar and fish sauce. When cooked, add peanuts and shallots.
  5. Garnish with parsley before serving.

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