Chef Huys Banh Tap Spiced Pork On Shrimp Crackers Recipes

PORK LOIN IN THE OVEN WITH SHRIMP

Steps:

• Put the loin on a baking dish and with a sharp knife make 4 to 5 cuts across the loin. Season with salt, 6 unpeeled crushed garlic, white wine, onions cut into quarters, bay leaf, pepper and 100 ml (1/2 cup) olive oil. Let marinade for two hours.
• Preheat the oven to 180ºC (350ºF).
• Bake until the loin starts to turn golden brown, about 1 hour and 50 minutes. Occasionally, drizzle the loin with the sauce.
• Meanwhile, season the shrimp with lemon juice and salt. Let marinade for 30 minutes.
• Put 50 ml (1/4 cup) olive oil and two chopped cloves of garlic in a skillet and sauté over low heat about 2 to 3 minutes. Add the shrimps and fry them over low heat about 7 to 8 minutes. When the shrimps are fried, turn off the heat and let cool. Peel them and set aside.
• When the pork loin is almost baked, remove briefly the baking dish from the oven and add the shrimps. Place back the baking dish on the oven for more 10 minutes.
• Turn off the oven and serve the pork loin with mashed potato.

CHEF HUY'S BANH TAP (SPICED PORK ON SHRIMP CRACKERS)

Steps:

• Slice the pork as thinly as you can, cut each slice in half and place in a deep bowl.
• Peel the rough outside husks off the lemon grass and chop the tender inside very finely. Add to pork.
• Add sugar, nuoc mam, garlic and 2 tablespoons of oil to pork, mix well, cover and refrigerate for several hours or overnight.
• When ready to serve, heat 2 cups of oil to the point that a bread cube browns quickly and rises to surface. Lower heat and drop in a prawn cracker. If the oil is hot enough (it should be just below the smoking point), the cracker will puff and swell and rise almost immediately to the surface. Remove and drain on absorbent paper. Proceed with rest of prawn crackers. The crackers must be removed as soon as they have fully expanded or they will curl up too tightly to spread the pork on them. This sounds complicated; in fact, it's a lot of fun.
• In a wok or frying pan, heat 2 tablespoons of oil and saute scallions over medium-low heat, stirring constantly until brown. Remove, drain on absorbent paper, and set aside.
• Add 1 tablespoon oil to pan. Raise heat and saute pork over high heat until brown. Remove, leaving behind as much oil as possible.
• To serve, arrange shrimp crackers on platter. Top each cracker with a few slices of spicy pork and garnish each cracker with browned scallions and chopped peanuts.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
• Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

CHEF JOHN'S SPICY SHRIMP CAKES

Steps:

• Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
• Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
• Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.