Kittichai's Rice Crackers With Chicken-And-Shrimp D

Name: Kittichai's Rice Crackers With Chicken-And-Shrimp Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons sesame seeds, soaked in water for 15 minutes; 2 teaspoons toasted and ground dried Thai chilies; 4 teaspoons nori, thinly shredded; 1 teaspoon toasted and ground coriander; 24 rice crackers, fried; Pam cooking spray; Salt; 3 tablespoons grapeseed oil; 1 tablespoon minced garlic; 1/2 cup chopped shallot; 1 cup ground chicken; 1/2 cup ground shrimp; 2 tablespoons pureed cilantro root or cilantro stems; 2 tablespoons palm sugar; Freshly ground white pepper; 1 cup coconut milk; Scant 1 cup heavy cream; 1 teaspoon fish sauce, plus more to taste

Servings: persons

4 teaspoons sesame seeds, soaked in water for 15 minutes
2 teaspoons toasted and ground dried Thai chilies
4 teaspoons nori, thinly shredded
1 teaspoon toasted and ground coriander
24 rice crackers, fried
Pam cooking spray
Salt
3 tablespoons grapeseed oil
1 tablespoon minced garlic
1/2 cup chopped shallot
1 cup ground chicken
1/2 cup ground shrimp
2 tablespoons pureed cilantro root or cilantro stems
2 tablespoons palm sugar
Freshly ground white pepper
1 cup coconut milk
Scant 1 cup heavy cream
1 teaspoon fish sauce, plus more to taste

1
Drain the sesame seeds, put them in a small pan and place over medium heat.
2
Cook, shaking the pan, until the seeds are dry and lightly toasted.
3
Pour them into a bowl and stir in the chilies, nori and coriander.
4
Lightly spray one side of the rice crackers with Pam, then sprinkle with salt and the spice mixture.
5
Heat the oil in a large saute pan over medium heat.
6
Add the garlic and shallot and cook until softened.
7
Stir in the chicken and cook until no longer raw-looking.
8
Stir in the shrimp and cook until white.
9
Add the cilantro root and palm sugar (available at indomerchant.com).
10
Season with pepper.
11
Pour in the coconut milk and heavy cream and stir until the palm sugar is dissolved.
12
Add about 1 teaspoon fish sauce.
13
Bring to a boil, then reduce the heat to an active simmer and reduce by half -- it should be brothy, not thick.
14
Season to taste with fish sauce.
15
Serve at room temperature with the rice crackers.

2398

kcal

Calories

Fat

489

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 teaspoons sesame seeds, soaked in water for 15 minutes, 2 teaspoons toasted and ground dried Thai chilies, 4 teaspoons nori, thinly shredded, 1 teaspoon toasted and ground coriander, and more.

Yes, Kittichai's Rice Crackers With Chicken-And-Shrimp Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kittichai's Rice Crackers With Chicken-And-Shrimp Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions