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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Shrimp and Meat Sake Salad For 4 – 5 people
Sake 1 fruit Shrimp 200 gr Pork belly 200 gr Peanuts a little (roasted) Cooking oil 2 tablespoons Green onions 4 stalks Fried onion/red onion a little Chopped garlic 1 teaspoon Chopped chili 1/2 teaspoon Fresh chili 1 fruit Lemon 1/2 fruit Vietnamese coriander a little Fish sauce 3 tablespoons Common spices a little (sugar/salt/pepper/msg)
How to choose fresh ingredients
How to choose fatty, delicious sake
- You should choose sake fruits that are yellow-green in color, with all spikes opened, and the outer skin is not blackened or bruised.
- Choose large, round fruits weighing about 700g or more so that the sake after steaming has a chewy, rich texture and characteristic mild sweetness.
- If you prefer a sweeter taste, you can wait 2-3 days after purchasing the sake for it to wither; the outer skin will turn a toasted yellow, and if you press lightly and feel softness, it is ready for cooking.
How to choose fresh shrimp
- You should choose live shrimp with a transparent outer shell, having a characteristic sea smell, not a fishy smell.
- The shrimp’s head should be tightly attached to the body, the tail should be neatly folded, and the shrimp’s body should be straight or only slightly curved, indicating freshness.
- Avoid choosing shrimp with black spots on the shell, a round, curved body, and a spread-out tail, as these are shrimp that have been pumped with water, of low quality, and when eaten, the meat will not be sweet and delicious.
See more: How to choose fresh shrimp.
How to choose fresh pork
- You should choose pieces of meat that have a natural pink color, and when you press with your hand, they have a certain elasticity, not creating a dent when you lift your hand.
- Pieces of pork with evenly distributed fibers and a bit of fat will be tastier when cooked.
- Avoid purchasing pork that has a foul odor; when touched, it feels slimy and lacks elasticity, forming a dent where you press your hand.
See more: Tips for choosing fresh, quality meat.
How to prepare Shrimp and Pork Sake Salad
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Prepare the ingredients
Peel the sake you bought, remove the core, cut it into bite-sized pieces, to get rid of the sap, soak the sake in salted water for about 15 minutes and then rinse with clean water.
Remove any damaged or yellow leaves from the Vietnamese balm, then wash it clean with water, drain and chop it finely.
Remove the roots from the shallots, peel off the skin, wash them clean; mince one bulb and crush another.
Trim the roots and green parts off the green onions, only use the white ends, wash them clean, and chop 4 white ends into pieces about 1/2 finger length.
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Boil the sake
Put a pot of water on the stove, add the sake and boil for about 15 minutes, then remove and drain.
Tip
- To ensure the sake salad is delicious and not mushy, do not boil the sake too soft.
- After boiling, place the sake in a bowl of cold water to cool quickly and maintain its bright color.
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Prepare and marinate the shrimp
200g of shrimp bought should be washed clean, peeled, and deveined, then diced.
Marinate the shrimp with 4 green onions, 1 tablespoon of fish sauce, 1/2 tablespoon of sugar, and 1/2 teaspoon of pepper, then mix well to let the shrimp absorb the seasoning.
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Prepare and boil the meat
200g of pork belly should be washed clean and then boiled until cooked, then left to cool.
Tip: To give the pork belly a fragrant aroma after boiling, add 1/2 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, and 1 crushed shallot into the boiling water.
Next, slice the boiled meat into thin slices suitable for eating and place it in a bowl.
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Stir-fry the shrimp
Place a pan on the stove, add 2 tablespoons of cooking oil, when the oil is hot, add 1/2 teaspoon of minced garlic and 1/2 teaspoon of minced shallot to sauté until fragrant, when the shallots and garlic are golden, add the shrimp and stir-fry over medium heat until the shrimp is firm, then turn off the heat and transfer to a bowl to set aside.
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Mixing Sake Salad
Put 1/2 teaspoon of minced garlic, 1/2 teaspoon of minced chili, 3 teaspoons of sugar, and 2 tablespoons of fish sauce into a bowl, then stir well until the sugar dissolves. Squeeze the juice of 1/2 lime into the bowl and stir to combine the salad dressing mixture. You can adjust the seasoning to suit your family’s taste.
Add the sautéed shrimp, thinly sliced boiled meat, and cooked sake into a large bowl, then pour the salad dressing mixture over and mix well so that all ingredients absorb the seasoning evenly.
Chop the Vietnamese coriander and add it to the salad bowl, then mix well once more before transferring it to a plate. Sprinkle some fried onions, roasted peanuts, and sliced chili on top to finish.
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Final Product
The dish of Sake Salad with shrimp and meat is easily completed. The characteristic sweet and sour flavor of the salad, the rich and fatty sake combined with the savory taste of meat and shrimp will definitely make you unable to stop eating.
Quickly get into the kitchen and show off your cooking skills for your family to enjoy!
See more:
With just a simple cooking method, you already have a delicious delicious sake shrimp salad to treat your family. Let’s get started in the kitchen right away!
* Refer to the recipe and images from the YouTube channel BẾP NHÀ NĂM.
