Traditional grilled shrimp with pork belly
300g fresh shrimp, 200g pork belly, dried shallots, garlic, fish sauce, sugar, pepper and caramel sauce.
How to do it:
Cut shrimp wings, remove back strings, wash thoroughly and drain. Wash pork belly, slice into bite-sized pieces. Peel dried shallots and garlic, mince.
Heat a pan, add pork belly and roast over medium heat until the meat is golden brown and the fat is released. You can drain excess fat so that the dish is not too greasy. Next, add scallions and garlic and stir-fry until fragrant, then add shrimp, increase the heat and stir well until the shrimp turn red and firm.
Season with about 1.5 tablespoons of fish sauce, 1 teaspoon of sugar and half a teaspoon of caramel water. Stir well to let the spices stick to the shrimp and meat. Add 3-4 tablespoons of filtered water, reduce heat and cook for about 5-7 minutes. When the sauce thickens, the shrimp and meat become golden brown, sprinkle with pepper and turn off the heat.
Roasted shrimp with lemongrass and chili
300g fresh shrimp, 200g pork belly, 2 lemongrass stalks, 1 chili pepper, onion, garlic, fish sauce, sugar, seasoning and cooking oil.
How to do it:
Cut shrimp tentacles, wash and drain. Cut pork belly into bite-sized pieces. Wash lemongrass, mince the young roots; slice chili.
Add a spoonful of cooking oil to the pan, sauté shallots, garlic and lemongrass until lemongrass turns golden. Add pork belly, stir-fry over medium heat until the meat is firm and crispy. Add shrimp and roast together, stir well until shrimp turn red and firm.
Season with 1.5 tablespoons of fish sauce, 1 teaspoon of sugar and a little seasoning powder. Continue to stir so that the spices and lemongrass evenly cover the shrimp and meat. Reduce heat, roast for another 3-5 minutes until the water is reduced, the ingredients are slightly scorched. Finally, add sliced chili and stir quickly and turn off the heat. The dish has the characteristic aroma of lemongrass, rich flavor and a little spiciness, served hot with white rice.
