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How to Make Delicious Caramelized Shrimp Paste with Crispy Pork Fat for Family Meals
Caramelized shrimp paste (kho quẹt) is a relatively simple dish but very delicious. Just a bowl of kho quẹt with some boiled vegetables will make your hot rice meal more appealing and quickly consumed than ever. Let’s make this dish with 2 ways!
1. Caramelized Shrimp Paste (Kho Quẹt)
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Caramelized Shrimp Paste
Serves 4
Pork Belly 200 gr
Dried Shrimp 50 gr
Shallots 1
Green Onions 2
Chili Peppers 2
Fish Sauce 8 tbsp
Cooking Oil 1 tbsp
Common Seasonings A pinch
(Sugar/ Salt/ Seasoning Powder/ Pepper)
Equipment
Ingredient Images
Instructions for Caramelized Shrimp Paste
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Prepare Ingredients
Soak dried shrimp in hot water for 10 minutes to soften, then rinse with clean water and drain.
Wash pork belly with diluted saltwater, then rinse 2-3 times with clean water, and dice.
Peel and mince shallots. Trim, wash, and chop green onions. Remove stems and wash chili peppers.
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Make Fish Sauce Mixture and Fry Pork
Mix 8 tbsp fish sauce with 4 tbsp sugar and 4 tbsp water, stir well.
Add 1 tbsp cooking oil to the pan, set over medium heat, and add diced pork belly. Fry for about 5-6 minutes, until the pork releases its fat and turns golden brown and crispy. Remove and drain.
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Make Caramelized Shrimp Paste
Add 3 tbsp of pork fat to a clay pot, add minced shallots and sauté until fragrant.
Once the shallots are fragrant, add dried shrimp, fried pork belly, and 1/2 tsp seasoning powder. Stir-fry for about 2 minutes.
Pour the prepared fish sauce mixture into the pot. Add 1 tsp pepper and 2 chili peppers.
Simmer for 20 minutes over low heat until the sauce thickens. Add chopped green onions. Adjust seasoning to taste and turn off the heat.
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Finished Product
The caramelized shrimp paste is salty and sweet, perfect with boiled vegetables and hot rice. Try it out in your kitchen now!
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You can refer to how to make kho quẹt at Bach hoa XANH
How to Choose High-Quality Dried Shrimp
- Choose shrimp that have a natural orange color on the outside and yellowish inside, not too vibrant, and free from black or white mold.
- They should feel dry to the touch, not too moist, as this can lead to mold during storage.
- Buy dried shrimp from reputable sources. For packaged shrimp, check the expiration date and origin to ensure quality and safety.
- You can also make your own dried shrimp at home following the recipe shared by Dien may XANH to ensure quality.
How to Choose Fresh Pork Belly
- For delicious pork belly, choose pieces with a balanced ratio of lean meat and fat, and a thick outer skin layer.
- The fat layer should be about 2/3 of a finger’s width, with the lean meat firmly attached to it. Avoid pork belly with excessively thick fat and skin, as this indicates an older pig, which can be tough.
- Fresh pork belly has a dry outer membrane, with a light red or bright pink color. When cut, the meat is bright pink, and the skin is pinkish-white and soft. The fat marbled within the lean meat should be light-colored and firm.
- Do not buy pork belly with an unusual odor, that retains a fingerprint when pressed, or has a slimy surface.
How to Clean Pork, Removing Any Unpleasant Smell
- To remove any pork odor, blanch the pork in boiling water for about 3 minutes with a crushed shallot. The shallot effectively neutralizes the smell.
- You can also add a little white wine to the boiling water before removing the pork, as white wine helps to eliminate any lingering odors.
- Rinse the pork with cold water and then proceed with cooking. The pork will be odor-free, resulting in a more delicious dish.
The salty and sweet flavor of the fish sauce and sugar, the crispy texture of the fried pork fat, and the touch of dried shrimp – the soul of the dish – will surely be a favorite of everyone in the family. Good luck making your caramelized shrimp paste!
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