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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Easy
When it comes to grilled dishes in Thanh Hoa, shrimp paste from Thanh Hoa is a dish that cannot be overlooked due to its delicious flavor and ease of preparation. Today, TasteVN will guide you on how to make shrimp paste – a specialty of Thanh Hoa that is appealing for family meals. Let’s get cooking this dish!
Ingredients for Thanh Hoa Shrimp Paste For 4 people
Pork belly 200 gr Fresh shrimp 200 gr Gấc 100 gr (seeds removed) Rice noodles 300 gr Green papaya 50 gr Carrot 50 gr Shallots 1 teaspoon (finely chopped) Garlic 1/3 teaspoon (finely chopped) Chili 1/3 teaspoon (sliced) White wine 30 ml Fish sauce 1 tablespoon Cooking oil 2 tablespoons Common spices a little (sugar/seasoning/pepper)
How to choose fresh ingredients
How to choose good pork belly
- When buying pork belly, you should choose a portion of meat with a balanced ratio of lean meat and fat, as this will enhance the deliciousness of the dish when cooked.
- Pork belly should have a dry outer layer, light red or bright pink color. When pressed with your hand, the meat should feel firm and elastic.
- Do not buy meat that is dull in color, has a spoiled smell, is soft and mushy, or is leaking fluids as this indicates old pork.
How to choose fresh shrimp
- When selecting shrimp, you should choose shrimp with a transparent shell, with a slight sea smell, not fishy. Do not buy shrimp with dark patches or lacking uniform color.
- Choose shrimp with tails that are tightly folded together; if the shrimp’s tail is splayed, it is best to avoid them as they may have been injected with chemicals or water to make them appear larger.
- Do not purchase shrimp with legs that have turned black and are no longer firmly attached to the body.
- Avoid shrimp that appear slimy and have bodies that are bent into a circular shape.
Tools needed
How to make Thanh Hoa Shrimp Cake
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Prepare the ingredients
When preparing the shrimp, soak the shrimp in a diluted saltwater solution for about 3 – 5 minutes, then rinse thoroughly and let it drain. Next, peel the shrimp and remove the heads, then take out the shrimp veins.
When you buy pork belly, use salt to rub it thoroughly, then rinse with water several times and let it drain. Use a knife to cut the pork belly into small, bite-sized pieces.
Tip: To remove the shrimp veins more quickly, you can count backward from the tail of the shrimp up to the second groove connecting the two segments of the shrimp shell, use a toothpick to pierce through the shrimp at that groove and pull the shrimp veins out.Peel the green papaya and carrot, then slice them thinly to make the dipping sauce.
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Blend the gac meat
Put the gac meat (seedless) into a bowl with 30ml of white wine and soak for 10 minutes. Then transfer the mixture to a blender and blend until smooth.
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Stir-fried shrimp and meat
Place a pan on the stove, add 2 tablespoons of cooking oil to the pan and wait for the oil to heat up, then add 1 teaspoon of finely chopped shallots and fry until fragrant.
Add 200g of pork belly to the pan and stir well until the meat turns opaque white, then add 200g of cleaned shrimp to the pan and continue to stir until the shrimp turns light pink, then turn off the heat.
Next, gradually add 1 tablespoon of sugar, 1 tablespoon of seasoning, 1 tablespoon of fish sauce, 1 teaspoon of black pepper along with the previously pureed gac meat.
Stir the mixture again for 5 minutes, then turn off the heat and let it cool.
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Blend the ingredients
Add the previously prepared mixture into a blender and blend until smooth.
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Rolling the spring rolls
When you buy the rice paper, cut it into rectangular pieces about 7x4cm in size.
Put the minced filling into the rice paper (about 1 tablespoon of filling for each roll) and roll it tightly.
Tip: You should add a moderate amount of filling to avoid spilling out when grilling.
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Grilling the sausage
Place the rolled sausages onto a bamboo grill to cook more at once.
Put the shrimp sausage grill on the charcoal stove and grill until the shrimp sausage turns golden; during grilling, you should turn it evenly on both sides to ensure it cooks evenly.
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Make the dipping sauce
For the dipping sauce, use 50g of papaya and 50g of carrot, thinly sliced, and soak them in salt water for 5 minutes to make them crispy. Remove the papaya and carrot to a bowl, then add 1 tablespoon of sugar and 1 tablespoon of vinegar and let them soak to absorb the flavors.
In another bowl, mix 2 tablespoons of sugar, 100ml of water, 1 tablespoon of vinegar, 1 tablespoon of fish sauce, 1/3 teaspoon of minced garlic, and 1/3 teaspoon of sliced chili, then stir until dissolved. Afterwards, pour this mixture into the bowl with the papaya and carrot to create a delicious dipping sauce.
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Final product
On chilly days, enjoy the shrimp cake with its hot, crispy crust and the sweet, fresh shrimp meat blended with the sweet and sour dipping sauce, making it a perfect dish for family gatherings.
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With a simple recipe, Điện máy XANH wishes you success in making this Thanh Hóa shrimp paste dish that is simple and attractive!
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