2 of red chili pepper, sliced diagonally (for garnishing)
Coriander leaves (for garnishing)
Heat oil in a saucepan over medium heat. Add crispy rice (one sheet at time) and deep fry until golden brown. Remove and drain on paper towel.
Put ground dried chili in a mortar and pound them thoroughly. Add coriander root, garlic, peppercorn and shallots and pound until mixed thoroughly.
Heat oil in a in a wok over medium heat. Then add the prepared mixture (item 1) and coconut milk (200 gm). Stir fry until aromatic and until the oil has clearly separated from the coconut.
Add minced pork, shrimp and chopped shallots. Stirring until nearly cooked. Then add coconut milk (150 gm).
Season with palm sugar, fish sauce, salt and tamarind concentrated. Then taste and adjust the seasoning (the original taste should be sweet). Lastly add ground roasted peanut, and stir until all ingredients mixed well. Remove from heat. 6. Transfer to a dipping sauce bowl. Garnish on top with coriander leaves and red chili peppers. Serve immediately with prepared crispy rice.