Ingredients (NAH TANG)
| ½ | cup | pork, cut into small pieces |
| ¼ | cup | shrimps, cut into small pieces |
| ¾ | cup | coconut milk |
| 1 | teaspoon | ground garlic and pepper |
| 2 | tablespoons | sliced shallot |
| 2 | tablespoons | fish sauce |
| 3½ | tablespoons | tamarind paste |
| 2 | tablespoons | chopped roasted peanuts |
| ¼ | cup | coriander leaves |
| 2 | tablespoons | sliced red chillies |
| 200 | grams | dried rice sheets (KAO TANG)*, break into 3″ x 3″ pieces |
Put pork, shrimps, coconut milk and sliced shallots into a 1-quart container, cook, covered, at High (600700 Watts) for 3 minutes. Remove from the oven and season with sugar, fish sauce and tamarind paste. Stir in peanuts and microwave, covered, at High for 3 minutes. Garnish with coriander leaves and red chillies. Serve with deep fried rice sheets
Note : Crispy Rice * KAO TANG: KAO TANG is cooked rice that is packed into flat sheet and dried in the sun. KAO TANG is toasted or fried before being eaten.
Author: Kyren Abbot
Passionate about demystifying women's health, Kyren Abbot is a health contributor focused on holistic wellness. Through her writing, she aims to simplify complex health topics and empower women to thrive in every stage of life