Pork & Shrimp Dip with Crispy Rice Cakes
This will be your new favorite way to dip. Ingredients— Rice cakes: 3 cups cooked white rice or sticky rice Canola for frying For the dip: 1 tbsp cilantro stem and root, roughly chopped 3 garlic cloves ½ tsp whole black pepper 1 ½ cups coconut milk ½ cup raw shrimp, cleaned and minced 1 ½ cup ground pork 3 tbsp shallots, minced 1 tbsp white vinegar 2 tbsp fish sauce 2 tbsp sugar 2 tbsp roasted peanuts, finely chopped Chili oil for serving Steps— Form 1 tablespoon portions of cooked rice into flat rounds using a round mold or your hands. Place on a greased parchment or silicone-lined baking sheet and dehydrate in the oven at 200°F, until completely dry. Heat oil in a small pot and fry the rice rounds until puffed and crispy. Drain on a cooling rack and set aside. In a mortar and pestle or food processor, combine cilantro stem and root, garlic, and black pepper to make a paste. In a small pot on medium heat, add the paste along with the rest of the dip ingredients. Stir and bring to a gentle boil. Cook for about 5 minutes or until the sauce has thickened. Serve in a bowl, drizzle with chili oil and place rice cakes on the side. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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