Directions: 1. In pre-heated cooking oil, fry the pot crust a few pieces at a time in a deep wok over medium heat, turning as necessary until golden brown on both sides. Remove from the oil and drain. Pound the coriander root, pepper, chili and garlic well in a mortar. Bring the coconut milk to a boil in a wok. 2. When some oil surfaces from the coconut milk, add the coriander root pepper garlic mixture and stir. Next, add the prawns and pork, stir well and season to taste with the sugar and fish sauce. When the dip has come to a boil once again, add the peanuts and shallots, remove from the heat, and sprinkle in a little chopped fresh coriander.
Serving: Pour the dip into a decorative sauce bowl and arrange on a platter with the crisp rice sheets. Fried bread or melba toast can be served in addition to the Khao Taang. This recipe serves three to four people.
Eating: Just take a rice sheet in your fingers, dip it into the savoury sauce