Khao tang na tang recipe

Thai Rice Cakes With Coconut Dip (Khao Tang Na Tang)

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A delicious and easy to make Thai snack consisting of crispy rice cake crackers served with a creamy and savoury dip made with coconut milk, shrimp and ground pork.

This is a great snack that takes no time at all to make, and is light yet very satisfying. The ingredients are simple, easy to get hold of, and low cost.

Preparation Time
Cooking Time
Serving Size



thai rice cakes with coconut dip ingredients list

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  • rice cakes
  • 8 finely chopped shrimp
  • 100g minced pork
  • 2 cloves garlic
  • 1 teaspoon coriander stalks
  • 1/2 teaspoon dried peppercorn
  • 2 tbsp sugar
  • 1 tbsp fish sauce
  • 1/2 tbsp tamarind paste mixed with 1 1/2 tbsp water
  • 1 shallot finely chopped
  • 350ml (1.5 cups) coconut milk
  • 1/4 cup roasted peanut

Special Cooking Equipment Used

Cooking instructions


Step 1: Add 2 cloves of garlic, 1/2 teaspoon of dried peppercorn, and 1 teaspoon of coriander stalks to a mortar and pestle, and crush into a paste.

making the paste

Step 2: Now add 1 1/2 cups of coconut milk to a wok and heat on a medium heat until the coconut milk begins to bubble, then add the paste we made earlier. Mix thoroughly, and allow the sauce to cook for about 2 minutes.

making the coconut dip

Step 3: Next add 100g of minced pork and 8 finely chopped shrimp. Mix the minced pork and shrimp into the sauce, then add 1 finely chopped shallot. Continue stirring and cook for another 2 minutes, then add 2 tbsp of sugar, 1 tbsp of fish sauce and 1/2 tbsp of tamarind paste mixed with 1 1/2 tbsp of water. Stir in then finally add 1/4 cup of roasted peanuts, mix thoroughly, then turn off the heat and serve as a dip for the rice cakes.

how to make Khao tang na tang

  • Khao tang na tang recipe
  • thai rice cakes with coconut dip recipe

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