Crispy Rice with Dipping Sauce

1 cups glutinous rice
oil for deep-frying
cup coconut milk
cup ground pork
2 oz minced shrimp
1 tsp garlic mixture
   -(2 tbsps minced garlic
      2 tbsps cilantro root or stalks, chopped
       tbsp ground black pepper)
1 tbsps fish sauce, sugar
cup onion, finely chopped
cup ground roasted peanuts

1. Put the rice in a saucepan, cover with water, and boil until the rice is sticky and thoroughly cooked. Drain through a sieve and spread it out in a very thin layer on some greased cookie sheets. Press down well and leave to dry in a warm place or a cool oven at 250F. This drying process takes several hours.

2. When completely dry and firm, remove the rice from the cookie sheets with spatula or fish slice and then break into large pieces.

3. Heat the oil until it is very hot and then drop in some of the rice pieces. Deep-dry quickly until golden. Remove from the oil and drain on absorbent paper towels. Cook the remaining rice in the same way.

4. Bring the coconut milk to a boil in a saucepan. Stir in the pork and shrimp, and add the garlic mixture, fish sauce, sugar, onion, and peanuts. Mix well, reduce the heat, and simmer for 20 minutes, stirring occasionally. Pour into a serving dish. Serve as a dip with the crispy rice.

     Serves 4.