A spicy and creamy peanut-coconut spread made with jackfruit and served on airy, crunchy puffed rice squares.
- 1 can jackfruit (in brine, NOT syrup!)
- 1 can coconut milk
- 1/4 cup roasted unsalted peanuts, ground
- 1 tbsp peanutbutter
- 1 tbsp hoison sauce
- 1 tbsp tamarind paste
- 1 shallot, minced
- 1 large garlic clove, minced
- 1 tsp red pepper flakes
- 1 tbsp coconut oil
- salt to taste
- puffed rice squares for serving
- Optional: Lime, cilantro, and carrot for garnish
- Prep your jackfruit. Drain and slice off the hard, solid sections and remove seeds. Separate the soft, pulled-pork-like bits into a bowl for use.
- Add coconut oil to a pan at medium heat. Saute shallot, garlic, and red pepper flakes until very lightly browned. Add jackfruit, stirring occasionally. Remove from heat after a few minutes to avoid over-cooking the jackfruit. Otherwise, it will get too soft and not have the texture you want.
- While you’re sauteeing your jackfruit, get a sauce pan or small pot going at medium-high heat with the coconut milk, ground roasted peanuts, peanut butter, hoison, and tamarind paste. Allow this to meld together for a bit. Taste occasionally and add salt to taste.
- Once your have your sauce seasoned to perfection, add the jackfruit and allow it to marinate in the sauce for 3-5 minutes. You now have na tang spread!
- Pour your na tang into a bowl and serve with puffed rice squares (available at most Asian grocery stores).
Keywords: thai, cambodian, appetizer, vegan, vegetarian, plantbased, jackfruit, na tang, khao tang, asian