Equipment
* optional
Ingredients
Aromatic Paste (Sam Kluer)
- 4 coriander roots, cleaned and chopped
- 5 garlic cloves, peeled
- 5 g white peppercorns, whole
Dip Base
- 400 ml coconut milk, full-fat
- 150 g chicken breast, minced
- 150 g shrimp, peeled, deveined, and minced
- 100 g roasted peanuts, coarsely ground
- 50 g shallots, finely sliced
- 15 ml vegetable oil
Seasoning & Garnish
- 60 g palm sugar, shaved
- 45 ml fish sauce
- 15 g tamarind paste, concentrate
- 2 spur chilies (prik chee fa), sliced diagonally
- 5 g coriander leaves, picked
Rice Crackers
- 200 g dried rice cakes (uncooked khao tang)
- 500 ml neutral oil
Nutrition (per serving)
Method
Make the 'Sam Kluer' paste: Pound white peppercorns in a mortar until fine. Add coriander roots and garlic cloves, pounding until a smooth, uniform paste forms.
Heat 15ml vegetable oil in a wok or saucepan over medium heat. Add the pounded paste and sliced shallots. Sauté until the shallots soften and the mixture is highly aromatic.
Add the minced chicken and shrimp to the pan. Stir vigorously to break up any clumps and cook until the meat turns opaque.
Pour in the coconut milk, then season with palm sugar, fish sauce, and tamarind paste. Bring to a gentle simmer. Add the coarsely ground peanuts and stir to combine.
Reduce heat to low and let the dip simmer gently until it reaches a coating consistency. Taste and adjust seasoning; it should be predominantly sweet and salty with a hint of nutty richness. Remove from heat.
Clean the wok or use a separate pot. Heat frying oil to 190°C/375°F. Fry the dried rice cakes in batches. They will expand instantly. Flip once and remove immediately (within 5-10 seconds) to drain on a wire rack.
Transfer the warm dip to a serving bowl. Garnish with sliced red spur chilies and coriander leaves. Serve alongside the crispy rice crackers for dipping.
Chef's Notes
- The foundation of Thai flavor is the 'Sam Kluer' (Three Buddies): coriander root, garlic, and white pepper. Do not skip the white pepper; black pepper changes the flavor profile entirely.
- If you cannot find dried rice cakes (raw khao tang), you can dehydrate cooked jasmine rice in a low oven (80°C) for 3-4 hours until rock hard before frying.
- Roast raw peanuts yourself in a dry pan before grinding for a vastly superior aroma compared to pre-roasted store-bought peanuts.
- The consistency of the dip should be similar to a Bolognese sauce—thick enough to sit on top of the cracker without running off immediately.
Storage
Refrigerator: 3 days — Store dip and crackers in separate airtight containers. Crackers will lose crispness if refrigerated; store at room temp if possible.
Freezer: 1 month — Dip freezes well. Thaw and reheat gently.
Reheating: Reheat dip over low heat or microwave until warm. Crackers do not reheat well; fry fresh batch if stale.
