How to Make Pork and Shrimp Peanut Dip
Taste the rich flavors of Thai cuisine in this super easy peanut dip. Made from ground pork, shrimp, and roasted peanuts that pair best with rice crackers.
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.
- Calcium: 267mg
- Calories: 927kcal
- Carbohydrates: 42g
- Cholesterol: 324mg
- Fat: 65g
- Fiber: 5g
- Iron: 9mg
- Potassium: 1104mg
- Protein: 52g
- Saturated Fat: 32g
- Sodium: 2316mg
- Sugar: 21g
- Vitamin A: 281IU
- Vitamin C: 16mg
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