Kittichai's Rice Crackers With Chicken-And-Shrimp Dipping Sauce
Updated May 22, 2024
- Total Time
- 30 minutes
- Rating
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Ingredients
- 4teaspoons sesame seeds, soaked in water for 15 minutes
- 2teaspoons toasted and ground dried Thai chilies
- 4teaspoons nori, thinly shredded
- 1teaspoon toasted and ground coriander
- 24rice crackers, fried
- Pam cooking spray
- Salt
- 3tablespoons grapeseed oil
- 1tablespoon minced garlic
- ½cup chopped shallot
- 1cup ground chicken
- ½cup ground shrimp
- 2tablespoons puréed cilantro root or cilantro stems
- 2tablespoons palm sugar
- Freshly ground white pepper
- 1cup coconut milk
- Scant 1 cup heavy cream
- 1teaspoon fish sauce, plus more to taste
Nutritional analysis per serving (6 servings)
455 calories; 36 grams fat; 18 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 7 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 13 grams protein; 407 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the sesame seeds, put them in a small pan and place over medium heat. Cook, shaking the pan, until the seeds are dry and lightly toasted. Pour them into a bowl and stir in the chilies, nori and coriander. Lightly spray one side of the rice crackers with Pam, then sprinkle with salt and the spice mixture.
- Step 2
Heat the oil in a large sauté pan over medium heat. Add the garlic and shallot and cook until softened. Stir in the chicken and cook until no longer raw-looking. Stir in the shrimp and cook until white. Add the cilantro root and palm sugar (available at indomerchant.com). Season with pepper. Pour in the coconut milk and heavy cream and stir until the palm sugar is dissolved. Add about 1 teaspoon fish sauce. Bring to a boil, then reduce the heat to an active simmer and reduce by half -- it should be brothy, not thick. Season to taste with fish sauce. Serve at room temperature with the rice crackers.
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