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Preparation
5 minutes
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Cooking
10 minutes
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Difficulty
Easy
Today, the section Cooking Tips will guide you on how to make spicy shrimp paste with Vietnamese coriander to dip with seafood and boiled duck eggs, which is incredibly delicious and attractive. Let’s join Tastetutorial.com cooking and immediately make this tasty dipping salt!
Ingredients for Spicy Shrimp Paste with Vietnamese Coriander Serves 5 people
Vietnamese coriander 40 gr (about 1/2 bunch) Sour leaves 15 gr (can be replaced with starfruit leaves or mango leaves) Garlic 5 cloves (chopped) Chili 10 peppers (seeded) Common seasoning a little (sugar/ salt/ monosodium glutamate/ pepper)
How to choose fresh ingredients
How to choose fresh rice paddy herb
- You should choose fresh rice paddy herb with small leaves, characteristic aroma, not wilted and without strange smells.
- Avoid buying rice paddy herb with large, shiny leaves because they are less fragrant and not as tasty as those with small leaves.
How to choose fresh giang leaves
- You should choose fresh giang leaves, large size, not infested, with a characteristic aroma.
- Avoid buying dry, wilted leaves, or small-sized ones as they will affect the flavor of the dish.
- It is advisable to buy giang leaves from reputable stores or gardens to ensure that they are free from growth stimulants and pesticides to ensure health!
Tools needed
How to make Chili Salt with Rice Paddy Herb
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Blend the ingredients
Put the cleaned rice paddy herb, giang leaves, chili, and garlic together with 2 teaspoons of pepper, 2 teaspoons of monosodium glutamate, 1 teaspoon of sugar, and 7 teaspoons of salt into the multi-purpose blender.
Blend for about 2 minutes until the ingredients are smooth and well combined, then stop.
Tip: Depending on your family’s taste, you can adjust the amount of chili and salt added.
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Roasting salt
Put the ground ingredients into a pan and roast over low heat. To prevent the salt from burning, stir continuously until the salt is dry and fragrant, slightly turning golden, then turn off the heat and scoop it out onto a plate to cool.
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Final product
The salt and chili with Vietnamese coriander after completion will be dry, crispy, and have the green color of Vietnamese coriander. When dipped, you will taste the sourness of the leaves, the strong aroma of Vietnamese coriander, and a hint of spiciness from the chili.
This will be a delicious dipping sauce for both family and friends when enjoying with seafood or balut!
How to preserve chili salt with rice paddy herb
- After the chili salt has completely cooled, put it into a glass jar for storage and use gradually.
- Make sure to tightly seal the glass jar so that the chili salt with rice paddy herb is preserved in the best way!
- You can store the chili salt with rice paddy herb in the refrigerator refrigerator for longer preservation. If you notice any signs of water leakage or mold in the chili salt, you should discard it to ensure safety for your health!
See more
Finally, we have completed the fragrant, crispy, sour, and spicy chili salt with rice paddy herb. Tastetutorial.com wishes you success with this recipe!
*Refer to images and recipes from the YouTube channel SUC KHOE TAM SINH.
