Chef Huys Banh Tap Spiced Pork On Shrimp Crackers Recipes

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.

QUICK PORK AND SHRIMP STIR-FRY

Steps:

• Mix cornstarch and soy sauce until blended. Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add meat; stir-fry 5 min. or until done. Remove from wok; cover to keep warm.
• Heat remaining oil in wok. Add broccoli and carrots; stir-fry 3 min. Add beans, broth and dressing; stir-fry 3 to 5 min. or until vegetables are crisp-tender.
• Add soy sauce mixture and meat to vegetable mixture in wok; stir-fry 1 to 2 min. or until sauce is thickened. Add shrimp; stir-fry 2 to 3 min. or until shrimp turn pink.