Special Recipes

Crispy Rice with Coconut Dipping Sauce


  • Thai Recipe Ingredients
  • 10-15 pieces of ground crispy rice
  • 3-4 of ground died chili
  • 350 grams of Coconut milk
  • 100 grams of minced pork
  • 50 grams of minced shrimp
  • 1 tablespoon of garlic, peeled off the skin
  • 5 of coriander root
  • 1 teaspoon of peppercorn
  • ¼ cups of red shallot, finely chopped
  • 2 cups of cooking oil (for deep fried)
  • Seasoning
  • 2 tablespoons of palm sugar
  • 1 tablespoon of fish sauce
  • 1 teaspoon of salt
  • 2 tablespoons o ftamarind concentrated
  • 350 grams of coconut milk
  • ¼ cup of roasted peanut
  • 2 of red chili pepper, sliced diagonally (for garnishing)
  • Coriander leaves (for garnishing)


  1. 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.
  2. Put ground dried chili in a mortar and pound them thoroughly. Add coriander root, garlic, peppercorn and shallots and pound until mixed thoroughly.
  3. 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.
  4. Add minced pork, shrimp and chopped shallots. Stirring until nearly cooked. Then add coconut milk (150 gm). 
  5. 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.