Ingredients with Measurements:
- 1 cup of shrimp paste (mắm tôm)
- 1/2 cup of sugar
- 1/2 cup of water
- 1/4 cup of vegetable oil
- 1/4 cup of minced garlic
- 1/4 cup of minced shallots
- 1/4 cup of sliced lemongrass
- 1/4 cup of sliced chili peppers
- 1/4 cup of sliced onions
- 1/4 cup of sliced scallions
- 1/4 cup of sliced cilantro
Special equipment needed:
- Large wok or frying pan
Step-by-step instructions:
1. In a bowl, mix together the shrimp paste and sugar until well combined.
2. In a separate bowl, mix together the water and shrimp paste mixture until it becomes a smooth paste.
3. Heat the vegetable oil in a large wok or frying pan over medium heat.
4. Add the minced garlic and shallots and stir-fry for 1-2 minutes until fragrant.
5. Add the lemongrass, chili peppers, onions, and scallions and stir-fry for another 2-3 minutes until the vegetables are slightly softened.
6. Add the shrimp paste mixture to the wok and stir-fry for 5-7 minutes until the mixture thickens and becomes caramelized.
7. Add the sliced cilantro and stir-fry for another minute.
8. Remove from heat and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15-20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 230 per serving
- Fat: 12g
- Carbohydrates: 27g
- Protein: 4g
Substitutions for ingredients:
- If shrimp paste is not available, you can use fish sauce as a substitute.
- If lemongrass is not available, you can use lime zest as a substitute.
- If chili peppers are too spicy, you can use bell peppers as a substitute.
Variations:
- You can add different vegetables such as eggplant, okra, or green beans to the dish.
- You can add different proteins such as chicken, pork, or tofu to the dish.
Tips and tricks:
- Be careful not to burn the shrimp paste mixture as it can become bitter.
- Use a non-stick wok or frying pan to prevent the mixture from sticking to the bottom.
- Serve with steamed rice to balance out the flavors.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat in a microwave or on the stove over low heat until warmed through.
Presentation ideas:
- Serve in a small bowl with a spoon for easy dipping.
Garnishes:
- Garnish with sliced chili peppers and cilantro.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Grilled eggplant
Troubleshooting advice:
- If the mixture is too thick, add a little bit of water to thin it out.
- If the mixture is too salty, add a little bit of sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the shrimp paste mixture thoroughly to prevent any foodborne illnesses.
Food history:
- Mắm kho quẹt xào is a traditional Vietnamese dish that originated in the southern region of Vietnam.
Flavor profiles:
- Salty, sweet, savory, and slightly spicy.
Serving suggestions:
- Serve as a condiment or dipping sauce for vegetables, meats, or seafood.
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Region: Vietnamese