Crispy Rice Cake with Pork and Shrimp Coconut Dip (Khao Tang Na Tang)
- erinna Chng
- 4 days ago
- 1 min read
Khao Tang Na Tang is a Thai Dish – Pork and Shrimp in Coconut Sauce. It is usually served with Crispy Rice Cracker. It is spicy and very coconutti. Very flavourful and yummy!
I first tried this dish many years ago. That many years ago was the first and last time I tried that. I really like the dish. It’s something very special and I had never tried before. It’s not a very familiar dish to me, so I didn’t pick up the courage to cook it although there are many times I wanted to try and cook.
Finally I got a chance. I invited a group of friends over for dinner and one of them is from Thailand. Together with her, we perfected the taste to the authentic dish.
The coconut dip is very similar to curry. You can choose to dip it with the crispy rice or just eat with a bowl of rice.
I got the Thai Crispy Rice from Cold storage. If you cannot find it, you can simply replace with any rice cake.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Grind the Garlic Coriander Paste
Add all the ingredients for the garlic coriander paste into a blender and blend until it become a smooth paste
Pork and Shrimp Coconut Dip
Heat a saucepan over medium heat
Add in the Garlic paste and shallot. Stir fry until fragrance
Add in pork and shrimp and stir fry for another minute.
Add in the rest of the ingredients for the coconut dip and let it boil
Remove from the heat and garnish with chilli and coriander leaves
Serve hot with crispy rice cracker or steamed rice.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Crispy Rice Cracker with Pork and Shrimp Coconut Dip (Khao Tang Na Tang)
Head Chef
Adapted & Modified from Stylish Thai in minutes by Vatchnarin Bhumichitr
Servings :
4 Servings
Calories:
Prep Time
20 min
Cooking Time
10 min
Rest Time
min
Total Time
30 min
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