Thai Spicy Pork & Prawn Coconut Sauce With Crispy Rice Crackers

Instructions

1. Cook rice according to packet instructions and set aside to cool slightly
2. Using wet hands, roll the rice into the size of meatballs and place them on an oven tray. Press down on each one to make a 0.5cm thick circle
3. Bake in the oven for 1 hour at 160°C until they are completely dried out but not coloured
4. Fry them in hot oil and watch the crackers puff up and become crisp, set aside for later 
5. Top and tail the chillis and remove the seeds, soak them in warm water for 20 minutes, then drain and set aside
6. In a mortar and pestle, grind the chillis together with the salt, then add the shallots, garlic, coriander and peppercorns, grind to a thick paste
7. On medium heat, in a small saucepan, boil the coconut milk until beginning to separate, add the ground chilli paste and cook for 2 minutes
8. Add the shrimp paste, cook another couple of minutes
9. Add pork and prawns, breaking the mixture up with a spoon, so there are no lumps. Cook for 10 minutes
10. Add the chopped tomatoes, fish sauce, palm sugar and tamarind juice
11. Cook on low heat until the sauce thickens, which should take about 20 minutes
12. Add the peanuts and spring onions, stir to combine and serve with rice crackers
13. Enjoy!