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 880 g
  • Photograph of Pork belly Pork belly 720 g
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 140 g
  • Photograph of Lemongrass Lemongrass 120 g
  • Photograph of Sugar Sugar 60 g
  • Photograph of Chilli Chilli 12
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Oil Oil 140 ml
  • Photograph of Shallots Shallots 1.6
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Steamed rice Steamed rice 800 g

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