Chả Trứng Hấp with Shrimp and Jicama (Creative Twist)
60% chuẩn vị · Vietnamese-inspired
A creative variation of Chả Trứng Hấp, this version incorporates finely diced shrimp for added sweetness and texture, along with finely julienned jicama for a subtle crunch. It offers a refreshing twist on the traditional steamed meatloaf.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Ground pork300g
- Shrimp150g, peeled, deveined, and finely chopped
- Eggs4 large
- Jicama50g, peeled and finely julienned
- Wood ear mushrooms15g dried
- Shallots1 medium, minced
- Fish sauce1.5 tablespoons
- Sugar1/2 teaspoon
- Black pepper1/4 teaspoon
- Salt1/4 teaspoon
- Water2 tablespoons
- Mint leavesfor garnish
Các bước
- 1
Soak dried wood ear mushrooms in warm water for 20 minutes until rehydrated. Drain and finely chop.
- 2
In a large bowl, combine ground pork, finely chopped shrimp, chopped wood ear mushrooms, julienned jicama, minced shallots, fish sauce, sugar, salt, and black pepper. Mix well.
- 3
In a separate bowl, whisk the eggs with 2 tablespoons of water. Pour the egg mixture over the pork and shrimp mixture and mix gently.
- 4
Grease a heatproof mold or dish. Pour the mixture into the mold, spreading it evenly.
- 5
Cover the mold tightly with aluminum foil or a lid.
- 6
Steam over medium-high heat for 50-60 minutes, or until firm and cooked through. Check with a skewer.
- 7
Let cool slightly before unmolding. Garnish with fresh mint leaves and slice to serve.
