Thanh Hoa shrimp paste is a specialty that anyone who comes to this land must try at least once. If you haven't had a chance to taste this dish yet, save the recipe below so you can enjoy it at home!
Thanh Hoa shrimp paste - Thanh Hoa specialties are hard to resist (Photo: Collectibles)
Not only sour spring rolls, Thanh Hoa shrimp paste is also an attractive and famous dish of Thanh country thanks to the characteristic flavor of fresh shrimp from Sam Son sea. If you have not had the opportunity to enjoy this dish, you can refer to the following ways to prepare it at home.
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1. Typical flavor of Thanh Hoa shrimp paste
If Hanoi has West Lake shrimp cakes, Saigon has shrimp rice paper rolls, etc., Thanh Hoa's specialty with shrimp paste is a delicious dish that everyone who comes here must try at least once.
Thanh Hoa shrimp paste is made from the main raw material of fresh shrimp from Sam Son sea, which is rich in nutrients and minerals. Shrimp after catching will be cleaned, pounded by hand instead of being put in a blender, so the shrimp will still retain the sweetness and lightness of shrimp meat when eaten.
Thanh Hoa shrimp rolls are best eaten at the beginning of autumn - early winter, when the whole family gathers around the charcoal stove, grilled each piece of fragrant shrimp paste and enjoy together, creating a beauty in the heart. Thanh Hoa cuisine.
2. How to make Thanh Hoa shrimp paste standard and attractive
In fact, how to make delicious Thanh Hoa shrimp paste is not difficult, if you have not had the opportunity to directly enjoy this dish, you can refer to the method below to prepare it at home!
Black tiger shrimp: 500g;
Pork: 300g (You should choose a piece of meat with both lean and fat to create moisture and soften the patty);
Pho cake: 200g (You should choose thick and chewy cakes so that when baking the rolls do not break);
Gac intestine: 1 bowl;
Papaya: 100 - 200g to be used as a pickle with dipping sauce;
Carrot: 1 small tuber;
Onions, garlic, chili: 1 bulb each or depending on your taste you want to give more or less;
Raw vegetables: lettuce, coriander, basil,... to serve as a side dish;
Condiments: fish sauce, sugar, salt, soup powder, cooking oil, pepper, main noodles (if any).
2.2. Steps to process Thanh Hoa shrimp paste
Step 1: Prepare shrimp
Before proceeding to make Thanh Hoa shrimp paste, you need to preliminarily process the shrimp to completely eliminate the fishy smell. Shrimp after washing, soaking in salt water for 3-5 minutes, remove the head, peel the shell, remove the black thread on the back and wash the dirty part of the shrimp head. Finally, blanch in boiling water and remove to cool.
Step 2: Processing pork belly
Bacon is only washed, cut into small pieces, put in the pan, slightly browned. Then pour the meat into the prepared shrimp, season with ½ teaspoon of pepper, ½ teaspoon of salt, 1 teaspoon of fish sauce and leave for 5-7 minutes to infuse the spices.
Step 3: Make Thanh Hoa shrimp paste
The standard recipe for Thanh Hoa shrimp paste is to pound the meat and shrimp in a stone mortar until they blend together into a beautiful pink color. Although it takes a bit of time, pounding the rolls by hand will help retain the sweetness of the meat and shrimp and when you eat, you will still feel the full flavor than putting it in the blender.
If you don't have time, you can still put the meat and shrimp in the blender, but don't grind too much or the meat will be crushed.(Photo: Collected)
Step 4: Prepare fresh gac fruit
Soak fresh gac with white glutinous rice wine for 3-5 minutes to slightly peel off the outer membrane, then remove the seeds, keeping the flesh. Mix half a teaspoon of sugar, add water to the gac, then grind or pound it and then mix the gac with the shrimp meat above to create a beautiful red color.
Step 5: Stir fried shrimp paste
The next step in how to make Thanh Hoa shrimp cakes is to stir-fry the shrimp paste. You peel the onion, garlic, chili, mince it and put it on the pan to fry it, then pour the mixed shrimp meat and gac into the island.
At this point, you add 1 teaspoon of fish sauce, 1 teaspoon of seasoning, 1 teaspoon of pepper and stir until the meat is cooked, infuse the spices and then let it out.
Step 6: Roll cha
This is the final step in making Thanh Hoa shrimp paste. You cut pho into small rectangular pieces about the palm of your hand, add the cooked fried filling and roll it into small spring rolls.
When rolling, you should try to make sure your hands are tight so that when baking the filling does not come out.(Photo: Collected)
You can grill each one directly or clip it to a bamboo stick to bake several at a time. When you see that the outer shell is golden, crispy, slightly burnt with a fragrant aroma, then the shrimp paste is cooked and can be enjoyed immediately.
Step 7: How to make the right shrimp paste dipping sauce
Thanh Hoa shrimp cakes are delicious thanks to the sweet and sour sauce served, this can be considered the "soul" of the dish. To make the right dipping sauce, you just need to mix 3 tablespoons of fish sauce with 2 tablespoons of sugar, 2 tablespoons of MSG, 1 tablespoon of pepper, 1 tablespoon of vinegar, 1 pinch of chili and minced garlic, add the squeezed papaya. Add salt then stir well.
Thanh Hoa shrimp paste is delicious and crispy, combined with sweet and sour dipping sauce and raw vegetables, you will never get bored.(Photo: Channel 14)
2.3. How to enjoy Thanh's shrimp paste
The best way to enjoy Thanh Hoa shrimp paste is when it has just been grilled, still hot and the outer shell is still golden and crispy. You can eat it to feel the full taste of the meat, the sweetness of the shrimp or the most popular way to eat it is to roll it with raw vegetables, rice paper, dipped in sweet and sour fish sauce.
Another way of eating you can also try is to eat it with vermicelli to make Thanh Hoa shrimp vermicelli that is both delicious and strange.(Photo: Lao Dong Newspaper)
Shrimp fried rice is a delicious Thanh Hoa dish that you can enjoy at any time, but the best is when the weather is a bit chilly, sitting around the charcoal grill will double the deliciousness.