Tôm rang thịt ba chỉ (grilled shrimp and pork belly)
A quick and easy stir-fry dish.
A very quick and easy stir-fry as I’m working my way through Grace Young’s Stir-Frying to the Sky’s Edge (a wonderful book on what to do with a carbon steel wok!). However, a few ground rules (I’m not pretending to be very skilled at this, but I’ve managed to do the wrong thing a couple of times already…):
- if you don’t have a wok, use a stainless steel skillet or cast iron skillet, or anything that will bear the high heat (NOT something with a non-stick coating)
- do stir-fry with abandon, otherwise the marinade will
caramelizechar quite impressively fast
- the shrimps can be cooked, in which case wait a bit
- it helps to put the pork belly in the fridge for a while, so it dries out the surface and it comes out golden when you put it in the pan
- if anything you’re using is frozen, defrost and remove as much excess moisture as you can before adding to the stir-fry, if you don’t want a braise…
- the original doesn’t have the soy sauce, but I needed something to deglaze the pan!
- 250g boneless pork belly, sliced thinly
- 250g shrimp, heads removed, peeled
- 1.5 teaspoon sugar
- 1.5 teaspoon fish sauce
- 1.5 teaspoon soy sauce
- 1 shallot, diced
- Marinate the pork belly, the sugar and the fish sauce for 5 minutes.
- In a wok (or frying pan) on high heat, put the pork belly and the marinade. Leave to sear for about 1 minute, then flip around and stir-fry until almost cooked. Add the diced shallot.
- Deglaze the pan with the soy sauce. Add the shrimp and briefly stir until cooked through (I cheated and used cooked shrimps, which required the barest of stirring).
- Serve with rice and a green vegetable (I find snap peas or green beans go very well with this).