Rice is not only the main staple in Thai kitchens; it is converted into many useful foods. In the past, large Thai families cooked their rice in a big deep pan. Thai rice at the bottom of the pan was refried to make rice crackers or Khao Tang. Various dips and toppings are added to create a great snack

• Fry the rice crackers to a golden yellow, let it cool, and arrange on serving plate.
• Finely pound and combine the white pepper, garlic, coriander roots to make a paste (use food processor to save time).
• Simmer 1 cup of coconut milk until the oil separates, add the paste and stir well.
• Then add the minced black tiger prawns, pork, tofu, and peanuts. Cook until done.
• Lastly, add the shallots and the remaining coconut milk, stirring continuously and season with fish sauce, sugar and coriander leaves.
• Serve as a dip with the rice crackers.

• Fry the rice cracker in medium heat until golden brown on both sides. Be careful not to burn it.
• If the pack of rice cracker you bought is crispy enough or you want to reduce oil intake, skip step 1 although the crackers will less tasty compared to the newly fried ones.
• Tofu, if chopped fine, will add body to the dip.
• Use palm sugar or fine cane sugar
• To add spice to the rice cracker, add dried chilli or Thai pepper. Be careful not to overpower the other flavours.
• The dip can be eaten with toast