Why shouldn't you marinate before making fried shrimp with meat?
Should you fry the shrimp or the meat first when making stir-fried shrimp? That is the question some people ask when trying to make stir-fried shrimp and meat.
According to the experience of many good chefs: Meat should be roasted first to create a charred edge, release fat and bring out the characteristic aroma of fire.
In addition, frying the meat first also helps the pork belly to create its own fragrant, crispy crust on the outside (this fat can be drained off if there is too much, leaving a little to fry the shrimp. This way, the fried shrimp will not be dry, and there is no need to add more oil from the outside. At the same time, it helps the dish have a moderate amount of fat, not greasy, delicious). After frying the meat, take it out and set aside.
The fat in the pan is used immediately to dry-fry the shrimp before seasoning.
Many people have the habit of marinating shrimp and meat with fish sauce, salt or sugar before frying. However, according to modern culinary principles, this method can make the dish:
• Releases a lot of water, difficult to create a crispy crust.
• Loss of natural sweetness in shrimp and meat.
• Easy to burn the edges if there is sugar from the top.
Experts call this the “Salt separates – Sugar holds” rule. Saltiness causes proteins to contract and release water, while sugars retain moisture, facilitating the Maillard reaction – the process that chars the surface of food, imparting flavor and color.
Ingredients for making stir-fried shrimp with meat - a delicious and easy-to-eat dish in any weather. Photo from the internet
Standard, rich, delicious shrimp and meat stir-fry recipe
Ingredients for stir-fried shrimp and meat
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• Prawns or freshwater prawns: 300g
• Pork belly: 150–200g
• Dried onions: 2–3 bulbs
• Spices: fish sauce, sugar, salt, pepper
• Scallions or lemon leaves, sliced into strips
• A little lemon juice (if you want the shrimp to be crispier)
How to make fried shrimp with meat
- Wash pork belly, slice thinly or into pieces as desired. Cut off shrimp whiskers, remove black vein, drain.
- Put the meat in a hot pan and stir-fry over medium heat. Do not add oil. When the meat is browned and the fat has melted, remove the meat and set aside.
- Using the remaining fat in the pan, add the shrimp and stir-fry over high heat. Do not season at this time. Stir-fry until the shrimp is dry, the shell turns bright red, and is slightly crispy. (You can add a few drops of lemon or vinegar at the end of this step if you want to increase the crispiness.)
- Add the fried meat back into the shrimp pan. Add the fried shallots and stir well.
Now season with: 1 tablespoon of good fish sauce, 1 tablespoon of sugar, a little salt (very little), reduce heat to medium and stir well so that the spices are absorbed and stick to the shrimp and meat. Continue to stir-fry until the shrimp and meat are shiny brown, giving off an attractive aroma.
When removing the pan from the heat, sprinkle with green onions or sliced lemon leaves, a little ground pepper and you have a delicious shrimp and pork dish.
Stir-fried shrimp with pork – a dish that brings rice to the soul, considered a "national dish". This rustic dish is not sophisticated, but full of flavor and emotion. Nowadays, many young families are busy with work, but after a tiring day at work, a plate of fragrant, rich stir-fried shrimp with pork makes the whole family feel delicious.
Source: https://giadinh.suckhoedoisong.vn/lam-mon-tom-rang-thit-thi-rang-thit-hay-tom-truoc-ngon-hon-kinh-nghiem-cua-nhieu-dau-bep-gioi-172250715172910679.htm
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