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Preparation
10 minutes
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Processing
20 minutes
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Difficulty
Easy
Ingredients for Thai-style Pickled Soursop Serves 4
Soursop 500 gr Dried shrimp 20 gr (about 2 tablespoons) Shallots 2 bulbs Garlic 2 cloves Chili 6 peppers Fish sauce 5 tablespoons Cooking oil 1 tablespoon Palm sugar 5 tablespoons (about 50gr) Granulated sugar 5 tablespoons
How to choose fresh and delicious soursop
- You should choose ripe soursop, with slightly rough skin, bright green color, and thick flesh, not bruised or damaged, or overly ripe soursop as it has very little flesh.
- You should not choose immature soursop with shiny skin, or those that are bruised or showing signs of spoilage.
- To buy good soursop, you should purchase it during the season, usually from June to September of the year.
How to prepare Thai-style pickled Sấu with fish sauce
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Prepare the Sấu fruit
After buying Sấu, you wash it thoroughly, then scrape off the bitter outer skin.
Next, use a knife to fillet the Sấu, discarding the seeds.
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Make the fish sauce
Shallots and garlic are peeled and chopped. Dried shrimp are soaked in warm water for about 10 minutes, then rinsed 2 – 3 times with clean water and drained. Remove the stems from the chili peppers and wash them clean.
Heat a pan on a stove over medium heat, add 1 tablespoon of cooking oil, wait for the oil to heat up, then sauté the shallots until fragrant, and add the shrimp to stir-fry for about 2 minutes.
Next, add garlic, 6 chili peppers, 5 tablespoons of sugar, 5 tablespoons of palm sugar, 5 tablespoons of fish sauce, 8 tablespoons of water, and simmer for an additional 5 minutes until slightly thickened, then turn off the heat.
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Mix sour with fish sauce
Let the fish sauce cool down a bit, then mix it with the prepared sour, mix well and serve on a plate to complete!
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Final product
The Thai-style sour after completion is extremely eye-catching with the green color of the sour combined with the red color of the chili, very appealing.
When enjoyed, you will feel the sweet and sour, crunchy taste combined with the sweet and salty fish sauce, complemented by the spicy taste from fresh chili, absolutely delicious, you will definitely want to eat it forever.
You should enjoy this snack right after making it to maintain the crunchiness and deliciousness of the sour.
How to preserve pickled sour fruits in fish sauce
- The Thai-style pickled sour fruits should be stored in a sealed container with a lid.
- You can also store it for about 3 – 4 days in the cool compartment of the refrigerator and eat gradually.
- Before eating, remember to mix it well so that the seasoning penetrates the sour fruits evenly; this way, it will taste better.
So you have completed the Thai-style pickled sour fruits in fish sauce, which is unusual, delicious, and extremely appealing. Save the recipe and implement it right away to treat your friends at the upcoming gathering! Wishing you success.
*Refer to images and recipes from the YouTube channel Feedy VN
