THAI RICE CRACKER RECIPE RECIPES

Steps:

• 1. Cook rice, preferably by absorption. Preheat the oven to 140°C (275°F/Gas 1). Lightly oil two baking trays, and with wet hands spread the cooled rice over the base to a thickness of three grains. Use a wet knife to score 4 cm (1½ inch) squares in the rice. Bake for 1 hour and 20 minutes, or until the rice is completely dry. When cool enough to handle, break the rice along the scored lines.

  2. To make the chilli jam, soak the dried shrimp in hot water for 5 minutes, drain well; dry and roughly chop. Heat the oil in a saucepan over medium–high heat, add the shallots and garlic and cook for 10 minutes, stirring constantly, until golden. Add the shrimp and chillies and cook for 5 minutes, stirring constantly. Remove from the heat. Drain and reserve the oil. Blend the fried mixture in a small food processor, gradually adding 60 ml (2 fl oz/¼ cup) reserved cooking oil to form a paste. Transfer the mixture to a saucepan over medium heat. When it begins to simmer, add the palm sugar, tamarind syrup and fish sauce. Cook for 5 minutes, stirring frequently, until it thickens. Cool.

  3. To make the dip, wrap the shrimp paste in foil; put under a hot grill (broiler) for 2–3 minutes. In a small food processor, blend the garlic, chilli, ginger, spring onion, tamarind, shrimp paste and salt to a smooth paste. Heat the peanut oil in a frying pan over medium heat and add the paste. Cook for 2–3 minutes, or until aromatic. Add the pork, prawn and 4 tablespoons coriander, stir well and cook for 2–3 minutes, or until browned, stirring constantly. Add the coconut milk and cook over medium heat for 5 minutes, or until the liquid is absorbed and the meat is cooked through, stirring constantly to prevent sticking. Remove from the heat and add the fish sauce, palm sugar, lime juice and remaining coriander leaves. Keep warm.

  4. Heat the oil in a wok or deep heavy-based saucepan over high heat to 180°C (350°F). Fry the rice squares in batches for 1–2 minutes, or until golden. Remove and drain on paper towel. Serve immediately with the chilli jam and tamarind and pork dip.

Steps:

• Mix all ingredients but pepper and salt together.
• Pour teaspoonfuls of the batter onto a greased cookie sheet. (the teaspoonfuls will run a bit and spread out, that's okay).
• Sprinkle with cracked pepper and sea salt
• Bake in a 400 degree oven for 6 minutes or so, flip and cook another 6 minutes.