Khao Taang na Taang

Khao Taang na TaangCrispy Snack :
Khao Taang na Taang

If you're already impressed by the Thai food you've been enjoying in Thailand, you won't be surprised to learn that the Thais have found ways to make even the rice that sticks to the bottom of the pot into a spectacular snack. Khao Taang (rice-pot crust) is the crust that sometimes forms at the bottom of the pot in which rice is cooked. In ancient times, it was dried in the sun at home before use as a snack ingredient. Nowadays, people can simply buy these dried, crisp rice sheets in most Thai food markets.

Khao Taang is typically served along with crisp fried bread or melba toast and any of a variety of tasty Thai dips. This month, we share the recipe for Khao Taang Na Taang (Crisp Rice Sheets with Savoury Sauce).

Always remember that a true Thai snack follows several important codes: It must be served in a way that includes more than one person. It must be easy to eat, not requiring extra plates and utensils. Of course, it must be delicious enough to tempt somebody away from whatever they happen to be doing for a few minutes between breakfast and lunch, or lunch and dinner. The ingredients must be fresh and unprocessed. And it must be quick and easy to prepare and arranged in an attractive way.

Dip :

  1. ½ cup minced pork
  2. ½ cup minced prawn (about 7 oz. fresh prawns)
  3. ¾ cup ground roasted peanuts
  4. 1 ¾ cups coconut milk
  5. 1 dried chili, seeds removed and soaked in water
  6. 1 teaspoon sliced coriander root
  7. ¼ teaspoon pepper
  8. 4 cloves garlic
  9. 2 tablespoons sugar
  10. 1-2 tablespoons fish sauce
  11. 1 tablespoon thinly sliced shallot
  12. 1 tablespoon chopped fresh coriander

Crisp Rice Sheets :

  1. 1 pound rice-pot crust
  2. 3 cups cooking oil

Preparation :

  1. In pre-heated cooking oil, fry the pot crust a few pieces at a time in a deep wok over medium heat, turning as necessary until golden brown on both sides. Remove from the oil and drain.
  2. Pound the coriander root, pepper, chili and garlic well in a mortar. Bring the coconut milk to a boil in a wok.
  3. When some oil surfaces from the coconut milk, add the coriander root pepper garlic mixture and stir. Next, add the prawns and pork, stir well and season to taste with the sugar and fish sauce. When the dip has come to a boil once again, add the peanuts and shallots, remove from the heat, and sprinkle in a little chopped fresh coriander.

Serving: Pour the dip into a decorative sauce bowl and arrange on a platter with the crisp rice sheets. Fried bread or melba toast can be served in addition to the Khao Taang. This recipe serves three to four people.

Eating: Just take a rice sheet in your fingers, dip it into the savoury sauce and enjoy!