Kittichais Rice Crackers With Chicken And Shrimp Dipping Sauce Recipes

10 BEST DIPPING SAUCES FOR SHRIMP

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp dipping sauce in 30 minutes or less!

THAI-STYLE RICE CRACKERS WITH PERSIMMON SAMBAL

Steps:

• Spread the hot leftover rice in a thin layer on a sheet pan and place in a 200 degree F oven overnight or until dry and crispy. Let the rice continue to dry at room temperature for another day for best results.
• Break the rice into large chunks and deep fry at 375 degrees F until they puff up and float, approximately 1 minute. Drain on paper towels and set aside.
• Grate the persimmons on the large hole of a cheese grater, add the remaining ingredients, and adjust seasoning.
• Let sit for 5 minutes before serving to let flavors blend. Serve the rice crackers with the dip. Best if eaten within 4 hours.

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.