Kittichais Rice Crackers With Chicken And Shrimp Dipping Sauce Recipes

KITTICHAI'S RICE CRACKERS WITH CHICKEN-AND-SHRIMP DIPPING SAUCE

Steps:

• Drain the sesame seeds, put them in a small pan and place over medium heat. Cook, shaking the pan, until the seeds are dry and lightly toasted. Pour them into a bowl and stir in the chilies, nori and coriander. Lightly spray one side of the rice crackers with Pam, then sprinkle with salt and the spice mixture.
• Heat the oil in a large sauté pan over medium heat. Add the garlic and shallot and cook until softened. Stir in the chicken and cook until no longer raw-looking. Stir in the shrimp and cook until white. Add the cilantro root and palm sugar (available at indomerchant.com). Season with pepper. Pour in the coconut milk and heavy cream and stir until the palm sugar is dissolved. Add about 1 teaspoon fish sauce. Bring to a boil, then reduce the heat to an active simmer and reduce by half -- it should be brothy, not thick. Season to taste with fish sauce. Serve at room temperature with the rice crackers.

SHRIMP WITH DIPPING SAUCE

Steps:

• In a large nonstick skillet, heat the first five ingredients for 30 seconds, stirring constantly. Add Shrimp and onions; stir-fry for 4-5 minutes or until shrimp turn pink. Combine sauce ingredients; serve with shrimp.

SHRIMP CRACKER DIP

Steps:

• Mix, in a bowl, the first 5 ingredients. Spread in a 9x13 pan.
• Layer overtop, and in order given the next 5 ingredients.
• This is best if mixed the night before serving, but a few hours is great too. Serve with assorted wheat and rice crackers.