Kittichai's Rice Crackers With Chicken-And-Shrimp Dipping Sauce

• 4 teaspoons sesame seeds, soaked in water for 15 minutes
• 2 teaspoons toasted and ground dried Thai chilies
• 4 teaspoons nori, thinly shredded
• 1 teaspoon toasted and ground coriander
• 24 rice crackers, fried
• Pam cooking spray
• Salt
• 3 tablespoons grapeseed oil
• 1 tablespoon minced garlic
• 1/2 cup chopped shallot
• 1 cup ground chicken
• 1/2 cup ground shrimp
• 2 tablespoons pureed cilantro root or cilantro stems
• 2 tablespoons palm sugar
• Freshly ground white pepper
• 1 cup coconut milk
• Scant 1 cup heavy cream
• 1 teaspoon fish sauce, plus more to taste

1. Drain the sesame seeds, put them in a small pan and place over medium heat.
2. Cook, shaking the pan, until the seeds are dry and lightly toasted.
3. Pour them into a bowl and stir in the chilies, nori and coriander.
4. Lightly spray one side of the rice crackers with Pam, then sprinkle with salt and the spice mixture.
5. Heat the oil in a large saute pan over medium heat.
6. Add the garlic and shallot and cook until softened.
7. Stir in the chicken and cook until no longer raw-looking.
8. Stir in the shrimp and cook until white.
9. Add the cilantro root and palm sugar (available at indomerchant.com).
10. Season with pepper.
11. Pour in the coconut milk and heavy cream and stir until the palm sugar is dissolved.
12. Add about 1 teaspoon fish sauce.
13. Bring to a boil, then reduce the heat to an active simmer and reduce by half -- it should be brothy, not thick.
14. Season to taste with fish sauce.
15. Serve at room temperature with the rice crackers.

sesame seeds, chilies, nori, ground coriander, rice crackers, spray, salt, grapeseed oil, garlic, shallot, ground chicken, ground shrimp, cilantro root, palm sugar, freshly ground white pepper, coconut milk, heavy cream, fish sauce

Taken from cooking.nytimes.com/recipes/7495 (may not work)