Minced Chicken and Shrimp Party Dip Recipe

Pork works just as well as chicken in this dish, which is best served as an appetizer for a party of 12 to 15 people.

Ingredients : Serves 12 - 15

300 g

250 ml

300 g

2 teaspoons

1 teaspoon

1/4

1 tablespoon

1-2 teaspoons

Fresh medium shrimps, peeled and deveined

Thick coconut milk

Minced chicken

Fish sauce, nuoc cham

Sugar

Salt, or to taste

Chopped fresh coriander (cilantro) leaves

Red chili, sliced (optional)

Crushed dried chili (optional)

Method :

Using a cleaver, chop the shrimps into small pieces.
Put the coconut milk in a medium-sized saucepan and bring slowly to a boil, stirring frequently to prevent the coconut milk from curdling.
Add the shrimps and chicken, bring almost to a boil, then lower the heat and simmer uncovered, stirring from time to time.
After about 5 minutes, or until the mixture is cooked, add the fish sauce and sugar, and salt to taste.
Transfer to a serving bowl and set aside to cool to room temperature.
Garnish with a sprinkling of coriander leaves and sliced chili, adding an pinch of crushed chili if desired.
Serve with crispy rice cakes or crackers.