Mắm Chưng Trứng with Shrimp and Pork (Regional Twist)
85% chuẩn vị · Vietnamese
A richer variation of Mắm Chưng Trứng, incorporating succulent shrimp alongside pork belly and ground pork, offering a delightful seafood and meat combination. This version is often found in coastal regions.
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Nguyên liệu
- Fermented fish sauce (mắm nêm)200g
- Pork belly, thinly sliced150g
- Ground pork150g
- Shrimp, peeled and deveined100g
- Quail eggs12
- Shallots, minced2 tbsp
- Garlic, minced1 tbsp
- Sugar1 tbsp
- Black pepper1 tsp
- Water2 tbsp
- Dill, fresh, for garnishas needed
- Fried shallots, for garnishas needed
Các bước
- 1
In a large bowl, mix fermented fish sauce, ground pork, minced shallots, minced garlic, sugar, and black pepper. Stir well.
- 2
Fold in the sliced pork belly and shrimp.
- 3
Transfer the mixture to a heatproof steaming dish.
- 4
Press the quail eggs into the mixture.
- 5
Steam over medium heat for 40-50 minutes, or until the pork and shrimp are fully cooked and the mixture is firm.
- 6
Allow to cool slightly before garnishing with fresh dill and fried shallots.
