INGREDIENTS

INSTRUCTIONS

DIP
* 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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