shrimp. Traditionally this dish is made with only pork lard and dried shrimp. In a small bowl, rehydrate dried shrimp with 200ml hot water for 20 minutes. Remove dried shrimp but reserve the water. How to cook pork belly: 1. Add dried shrimp and cook for 1-2 minutes, then add fish sauce, 100ml of the reserved dried shrimp water

Expect an abundance of natural sweetness from the luffa and dried shrimp; creating unique textures throughout In a small bowl, rehydrate dried shrimp with hot water for 20 minutes. Remove dried shrimp but reserve the water. 4. In a mortar and pestle or small food processor, pound dried shrimp until fluffy and tender. Add pounded dried shrimp, reserved dried shrimp water and rehydrated mung bean vermicelli.

Ingredients: 15g dried shrimp 150ml hot water 3 tablespoons oil 2 cloves of garlic, roughly chopped 2 In a small bowl, rehydrate dried shrimp with hot water for 20 minutes. 2. Remove dried shrimp but reserve the water. 3. In a mortar and pestle, or small food processor, pound dried shrimp until fluffy and tender. Add dried shrimp and reserve dried shrimp water, then bring to the boil. 4.

: 9 chicken frames 100g ginger 3 large brown onions (skin on) 2 tablespoons salt 50g rock sugar 30g dried shrimp 7L water Seasoning: Sea Salt Sugar Method: Pre-heat oven to 220 degrees.

water 2kg pork neck bones 3 chicken frames 3 onions ½ Bunch spring onions 10g salt 5g rock sugar 10g dried shrimp 30g potato starch Spanner Crabs 7 live spanner crabs (Top shell removed and main body quartered

salt ½ teaspoon White pepper Other: 25g Rice vermicelli glass noodles (Thin mung bean noodles) 10g dried