4 cloves garlic
¼ tsp white peppercorn
2 cilantro roots , or 6 cilantro stems
dried chilies, to taste, see note
3½ oz ground pork
3½ oz ground shrimp, simply buy raw shrimp and mince them with a cleaver or a large knife
½ cup coconut milk
¼ cup peanuts, roasted and ground into a coarse meal
3 tbsp tamarind juice, (tamarind concentrate)
1½ tbsp palm sugar
1 tbsp fish sauce, plus 1 tsp
1 small head shallot, thinly sliced
plain rice crackers, for serving, store bought or homemade
Grind the dried chilies in a coffee grinder into small flakes; set aside. In a mortar and pestle, add the garlic, peppercorns, and cilantro roots and pound into a paste.
Add ground chilies and pound to mix.
In a small pot, over medium heat, add a little vegetable oil and sauté the herb paste in it for 2 minutes until aromatic and slightly golden.
Add ¼ cup coconut milk, then saute the paste until the coconut milk is reduced and the oil starts to separate from the paste.
Add pork and shrimp and stir and mash to break up the meat. The texture should be quite fine so no big lumps.
Add the remaining coconut milk, peanuts, palm sugar, fish sauce, and tamarind.
Simmer on low heat for about 3 minutes, stirring occasionally.
Add the shallots and cook for about 30 seconds just to wilt and remove the raw flavour.
Add a splash of water if it becomes too dry—it should be moist and creamy but not runny.
Remove from heat, then taste and adjust seasoning.
Garnish with cilantro leaves and dried chilies if desired.
Serve the dip warm with rice crackers. Enjoy!
If a coffee grinder is not available, soak the chilies in water until softened, cut them into small pieces, and pound them in the mortar and pestle until fine. Then add the garlic, peppercorns, and cilantro roots and pound into a paste.
Sugar: 21g
:
Calcium: 267mg
Calories: 927kcal
Carbohydrates: 42g
Cholesterol: 324mg
Fat: 65g
Fiber: 5g
Iron: 9mg
Potassium: 1104mg
Protein: 52g
Saturated Fat: 32g
Sodium: 2316mg
Vitamin A: 281IU
Vitamin C: 16mg
