*  Exported from  MasterCook  *

           KHAO-TUNG HNA-TUNG (CRUSTY RICE WITH SHRIMP DIP).

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Seafood
               Thai

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       c            Long Grain Rice.
  6       c            Water.
                       -----DIP-----
  1       c            Raw Shrimp (Ground/Chopped).
  3       c            Coconut Milk. *
    1/2   c            Shallots or Onions, Chopped.
  2       tb           Cilantro Roots & Stem, Mash.
  2       tb           Garlic, Chopped.
  2       tb           Tomato Paste.
    1/2   c            Peanuts, Crushed Fine.
  3       tb           Fish Sauce.
    1/4   c            Sugar.
                       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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