Spicy Thai Shrimp-and-Pork Dip Recipe

Name: Spicy Thai Shrimp-and-Pork Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound large shrimp, shelled and deveined, shells reserved, shrimp finely chopped; 1 1/3 cups unsweetened coconut milk; 2 garlic cloves, minced; 1 teaspoon minced cilantro roots or stems plus 2 tablespoons minced cilantro leaves; 1 teaspoon= whole white peppercorns; 1/2 pound ground pork; 1/4 cup finely grated palm sugar or light brown sugar; 1/4 cup Asian fish sauce; 1 medium shallot, thinly sliced; 1/3 cup roasted unsalted peanuts, finely chopped; 1 Thai chile, seeded and minced; Kosher salt; Crispy square Asian rice cakes (see Note) or pita chips, for serving

Servings: persons

1/2 pound large shrimp, shelled and deveined, shells reserved, shrimp finely chopped
1 1/3 cups unsweetened coconut milk
2 garlic cloves, minced
1 teaspoon minced cilantro roots or stems plus 2 tablespoons minced cilantro leaves
1 teaspoon= whole white peppercorns
1/2 pound ground pork
1/4 cup finely grated palm sugar or light brown sugar
1/4 cup Asian fish sauce
1 medium shallot, thinly sliced
1/3 cup roasted unsalted peanuts, finely chopped
1 Thai chile, seeded and minced
Kosher salt
Crispy square Asian rice cakes (see Note) or pita chips, for serving

1
In a medium saucepan, heat 1 tablespoon of the canola oil.
2
Add the shrimp shells and cook over moderate heat, stirring constantly, until pink and fragrant, about 3 minutes.
3
Add the coconut milk and simmer for 15 minutes.
4
Strain the infused coconut milk into a heatproof measuring cup; discard the shrimp shells.
5
Wipe out the saucepan.
6
Meanwhile, in a mortar or mini food processor, pound or pulse the garlic, cilantro roots and white peppercorns to a paste.
7
In the medium saucepan, heat the remaining 2 tablespoons of canola oil.
8
Add the cilantro paste and cook over moderate heat, stirring constantly, until fragrant, 30 seconds.
9
Add the ground pork, sugar, fish sauce and the infused coconut milk and cook, breaking up the pork, until no trace of pink remains, about 8 minutes.
10
Stir in the chopped shrimp, shallot and peanuts and cook, stirring, until the shrimp is white, about 2 minutes.
11
Remove from the heat.
12
Stir in the cilantro leaves and minced chile and season with salt.
13
Serve the dip warm, with rice cakes or pita chips.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1/2 pound large shrimp, shelled and deveined, shells reserved, shrimp finely chopped, 1 1/3 cups unsweetened coconut milk, 2 garlic cloves, minced, 1 teaspoon minced cilantro roots or stems plus 2 tablespoons minced cilantro leaves, and more.

Yes, Spicy Thai Shrimp-and-Pork Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Thai Shrimp-and-Pork Dip

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