Directions

To Cook

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.