Thai Minced Chicken & Prawn Dip - cooking recipe

Ingredients

300 g fresh small shrimp, peeled and deveined
250 ml coconut milk (thick)
300 g minced chicken
2 teaspoons Thai fish sauce
1 teaspoon sugar
salt (to taste)
1 tablespoon fresh coriander, chopped
1 red chile, sliced (opt for chilli padi if you like it hot!)

Preparation

Heat coconut milk in saucepan, stirring constantly to prevent curdling.
Add chicken, followed by prawns. Lower heat to simmer once it's almost boiling. Keep stirring until mixture is cooked. Add fish sauce, sugar and salt.
Transfer to bowl and cool at room temperature. Garnish with coriander leaves and sliced chilli.
Serve with rice crackers.