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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 428 kcal
- Protein
- 16 g
- Carbohydrates
- 47 g
- Fat
- 21 g
- Fiber
- 3 g
- Sugar
- 14 g
- Sodium
- 401 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 56 mg
- Potassium
- 407 mg
- Calcium
- 48 mg
- Iron
- 3.7 mg
- Magnesium
- 59 mg
- Phosphorus
- 203 mg
- Zinc
- 1.4 mg
- Vitamin A
- 158 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.04 mg
- Niacin
- 3.1 mg
- Folate
- 15 mcg
- Water
- 94 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Rice crackers are tough or hard, not airy
Cause: Oil temperature was too low
Fix: Heat oil properly and try again with a test piece; cannot fix already fried crackers
Prevention: Ensure oil reaches 190°C/375°F before adding dried rice cakes
Dip is too thin/watery
Cause: Coconut milk was low fat or sauce wasn't reduced enough
Fix: Simmer longer to evaporate moisture, or add more ground peanuts to thicken
Prevention: Use full-fat coconut milk
Cultural Context
Khao Tang Na Tang is a traditional Royal Thai appetizer dating back to the Ayutthaya period. Originally a way to use leftover rice (sun-dried to preserve it), it was elevated with a rich, coconut-based dipping sauce ('Na Tang') often reserved for guests and ceremonies. The balance of salty, sweet, and nutty flavors represents the harmony sought in central Thai cuisine.
