Паста од шкампа: укус мора. Видео
Shrimp paste is a product of Thai cuisine that has become popular with Russians since they had the opportunity to taste its taste on tourist trips. In Thailand, this pasta is not used as an independent dish, it serves as a seasoning that gives a characteristic taste to sauces, salads, soups, as well as hot meat and fish dishes.
Shrimp paste: video recipe
To prepare a paste called belachan, freshly caught small shrimp, the so-called krill, are used. Their size does not exceed 1 cm, so, of course, they are not cleaned, but simply sprinkled with sea salt and laid out on large sheets in a thin layer to dry. Within a day, under the hot sun, the krill dries up, after which it is crushed. Housewives who store belachan for home use use ordinary mortars for this; at enterprises producing shrimp paste, they use industrial meat grinders.
The shredded shrimp are placed in wooden barrels for fermentation, which lasts 25-30 weeks. During this time, small white crystals are formed in the paste – monosodium glutamate, which is a flavor enhancer. The semi-finished product is ground again, dried and pressed, then packaged in cans or sold in the markets, cutting off the pasta from a large piece to customers. Shrimp paste is a must-have in most fish and meat dishes served in Thai restaurants, including pork and rice.
Mediterranean anchovy is also seasoned in salt until MSG is released in the fish. After that, anchovy ceases to be a fish and becomes a seasoning, including for meat.
You will need: – 1 tsp. shrimp paste; – 200 g of pork pulp; – 1 cucumber; – 2 eggs; – 3-4 cloves of garlic; – ½ tsp granulated sugar; – 1 onion; – 1-2 chili peppers; – 4 tbsp. l. vegetable oil; – ½ teaspoon ground coriander; – 3 tbsp. l. soy sauce; – 1 cup long grain rice; – 5-6 feathers of green onions; – 200 g of peeled shrimp.
Beat eggs with a little salt, halve the mixture, and fry two omelets. Cool them, roll them up and cut into thin noodles. Crush the garlic with the flat side of a knife and chop finely. Chop the onion finely, remove the core and seeds from the chili pepper, cut it into pieces. Mix everything with shrimp paste and blend well with a blender.
When handling chili peppers, use rubber gloves so that its caustic juice does not then get on the mucous membranes if you rub your eyes or nose with your hands
Place the contents of the blender in a preheated cauldron or wok filled with vegetable oil. Cook for 1 minute, then add the peeled shrimp and thinly sliced pork. Stir and cook for 2-3 minutes.
Boil the rice until cooked, rinse it with cold water, discard it in a colander. Preheat a skillet, add vegetable oil, put rice, pour soy sauce over it and lightly fry. At the end of the process, sprinkle the rice with finely chopped green onions.
Spread the rice in a slide on portioned plates, top with the meat with shrimps, fried with belachan pasta. Sprinkle with chopped egg omelet and finely grated cucumber and serve until hot.