Photograph of the finished Prawn and Pork with Shrimp Paste

Vietnam · Tôm thịt xào mắm ruốc

Prawn and Pork with Shrimp Paste

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.9 lb
  • Photograph of Pork belly Pork belly 1.6 lb
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 4.9 oz
  • Photograph of Lemongrass Lemongrass 4.2 oz
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Chilli Chilli 12
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Shallots Shallots 1.6
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mix the shrimp paste with 60 ml of water, let it settle, and use only the clear liquid.
  2. 2 Only use fish sauce that has settled and is clear; using it with the sediment will result in a gritty and intensely fishy taste.
  3. 3 Fry thinly sliced pork belly in a dry pan for 6 minutes until the fat renders out and the edges are slightly browned.
  4. 4 Sauté chopped lemongrass, garlic, and shallots in the oil, then pour in the fish sauce.
  5. 5 Simmer the shrimp paste with sugar for 3 minutes until the sauce thickens and the strong odor dissipates.
  6. 6 Add the shrimp and stir-fry over high heat for 2 minutes, then mix in the chopped chili and sprinkle with pepper.
Start cooking