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lean pork Lemon Grass sugar nuoc mam garlic peanut oil prawn crackers peanut scallions unsalted peanuts
Viewed: 56 - Published at: 7 years agoIngredients
- 1/2 pound lean pork, slightly frozen (for easier slicing)
- 2 stalks lemon grass
- 1 tablespoon sugar
- 1 tablespoon nuoc mam
- 1 tablespoon finely minced garlic
- 5 tablespoons peanut oil
- 1 dozen prawn crackers (kroepoek)
- 2 cups peanut or corn oil for deep frying
- 3 scallions, green and white parts, finely sliced (about 1/4 cup)
- 3 tablespoons unsalted peanuts, finely chopped
Method
- 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.
