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Khao-Tung Hna-Tung (Crusty Rice With Shrimp Dip).

A thai recipe for Khao-Tung Hna-Tung (Crusty Rice With Shrimp Dip)., made with Long Grain Rice, Water, Coconut Milk, Shallots Or Onions Chopped, and Garlic Chopped. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 6 cup
• 3 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 3 tbsp
• 1/4 cup

Method (preview)

1. 1

   Mix well, and work the mixture bu hands.

2. 2

   Strain and squeeze out resulting liquid and discard the meat.

3. 3

   Add the 6 cups of water and put on medium heat till the rice is thoroughly cooked and the water had almost totally evaporated.

4. 4

   Take the pot of rice off the heat and put aside to cool (rice should resemble a “soggy mess”).

5. 5

   Lightly coat a shallow tray or cookie sheet with oil, add some of the cooked rice and spread into a thin layer.

6. 6

   You may need several trays, depending on their size.

7. 7

   Put the tray (s) out to dry in the sun (or into a warm oven).

8. 8

   When the rice starts to dry (but not yet fully dry), use a knife to cut the sheet of rice into 2"-3 ″ squares.

9. 9

   Turn the pieces over and continue to dry thoroughly.

10. 10

    If fried, drain well.

11. 11

    They can be stored for several days in airtight jar.

12. 12

    Place the coconut milk into a sauce pan and add the crushed cilantro roots/stems, chopped garlic, ground (chopped) raw shrimp meat.

13. 13

    Stir well and put on medium heat.

14. 14

    Stir till the coconut milk starts to boil, and continue to cook till the shrimp meat is cooked.

15. 15

    Add tomato paste and chopped shallot (onion).

16. 16

    Continue cooking for a few more minutes till the shallot is cooked.

17. 17

    Add fish sauce, sugar, and crushed peanuts.

18. 18

    Bring to a second boil and take off the heat.

19. 19

    Serve warm in a bowl, with either toasted or fried crusty rice squares.