Categories: Appetizers, Seafood, Thai 
      Yield: 1 servings 
  
      2 c  Long Grain Rice. 
      6 c  Water. 
 
------------------------------------DIP------------------------------------ 
      1 c  Raw Shrimp (Ground/Chopped). 
      3 c  Coconut Milk. * 
    1/2 c  Shallots or Onions, Chopped. 
      2 tb Cilantro Roots & Stem, Mash. 
      2 tb Garlic, Chopped. 
      2 tb Tomato Paste. 
    1/2 c  Peanuts, Crushed Fine. 
      3 tb Fish Sauce. 
    1/4 c  Sugar. 
           Cilantro Leaves, Chopped. 
           Fresh Red Chili Peppers. 
  
  * 3 cups of coconut milk can be made fresh, if desired, by mixing 1 
  pound of grated, fresh coconut meat with 2-1/2 cups of hot (not 
  boiling) water. Mix well, and work the mixture bu hands.  Strain and 
  squeeze out resulting liquid and discard the meat. 
  TO MAKE BASIC "CRUSTY RICE": 
  Wash rice, if needed, and put into a pot or sauce pan. Add the 6 cups 
  of water and put on medium heat till the rice is thoroughly cooked 
  and the water had almost totally evaporated.  Take the pot of rice 
  off the heat and put aside to cool (rice should resemble a "soggy 
  mess"). Lightly coat a shallow tray or cookie sheet with oil, add 
  some of the cooked rice and spread into a thin layer.  You may need 
  several trays, depending on their size.  Put the tray(s) out to dry 
  in the sun (or into a warm oven). When the rice starts to dry (but 
  not yet fully dry), use a knife to cut the sheet of rice into 2"-3" 
  squares. Turn the pieces over and continue to dry thoroughly. 
  The squares of crusty rice can now be either deep fried till lightly 
  browned, or toasted.  If fried, drain well.  They can be stored for 
  several days in airtight jar. 
  SHRIMP DIP: 
  Place the coconut milk into a sauce pan and add the crushed cilantro 
  roots/stems, chopped garlic, ground (chopped) raw shrimp meat.  Stir 
  well and put on medium heat.  Stir till the coconut milk starts to 
  boil, and continue to cook till the shrimp meat is cooked.  Add 
  tomato paste and chopped shallot (onion).  Continue cooking for a few 
  more minutes till the shallot is cooked.  Add fish sauce, sugar, and 
  crushed peanuts. Bring to a second boil and take off the heat. 
  Serve warm in a bowl, with either toasted or fried crusty rice 
  squares. Garnished the dip with chopped cilantro leaves and slices of 
  medium hot red chili peppers.