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Recipe: Yummy Pork in shrimp paste and coconut

Posted at November 29, 2019 7:00 by admin in Shrimp Recipes

Pork in shrimp paste and coconut. These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off.

Pork in shrimp paste and coconut Vietnamese caramelized and braised pork belly with eggs, or Thit Kho Tau, is a traditional everyday Vietnamese dish. It consists of large chunks of pork belly and boiled eggs slowly braised in coconut juice. Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce. You can have Pork in shrimp paste and coconut using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pork in shrimp paste and coconut

  1. Prepare 4 of boneless centre-cut pork chops, about 3/4 in. thick.
  2. You need 1 of shallot, chopped.
  3. You need 2 cups of water.
  4. You need 2 tbsp of rice wine vinegar or apple cider vinegar.
  5. You need 2 of bay leaves.
  6. It’s 6 cloves of garlic, sliced.
  7. It’s 1/2 can of coconut milk (about 5 oz.).
  8. You need 1 of large handful cherry tomatoes, halved.
  9. Prepare 1 of jalapeno or Serrano pepper, chopped.
  10. Prepare 1 tbsp of shrimp paste (I used Barrio Fiesta brand sweet bagoong).

I was able to rescue it with curry paste and some more coconut milk. Looking back at the comments now, a lot of people had the same issues with the taste. Coconut Shrimp are crisp on the outside with succulent juicy shrimp inside. When pork is fork-tender, add sliced eggplants and coconut cream.

Pork in shrimp paste and coconut step by step

  1. Season the chops with salt and pepper. Sear them in a hot pan on medium-high heat for 3 minutes per side, then remove them to a plate..
  2. Add the shallots to the pan and sweat them for 1 minute..
  3. Add the water, vinegar, and bay leaves to the pan and use a wooden spoon to scrape up any bits from the bottom. Once the liquid comes to a simmer, add the garlic. Continue simmering until reduced by about half..
  4. Stir the coconut milk and bagoong into the pan and bring to a simmer. Return the chops and any juices to the pan. Add the tomatoes and pepper. Let simmer 1 minute. Serve atop plain steamed rice..

Stir in the shallots, coconut milk, pork, shrimp, sugar, tamarind, and salt and adjust the heat to maintain a gentle boil. Cook, breaking up the pork and shrimp with the blunt end of a wooden spatula into fine. A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. I used some comment suggestions and added Thai curry paste and also added shallots. Although bagoong (shrimp paste) is a traditional ingredient of Bicol Express, we omit it because there are two of us in the family who are allergic to it.

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