Khao-tung Hna-tung (crusty Rice With Shrimp D

INGREDIENTS

INSTRUCTIONS

~---------------------DIP---------------------------  :        
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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