My favourite use of this paste is mixed with pork and steamed with plain Chinese tofu. This paste is also very good for stir frying kangkong (water spinach) or Chinese spinach (spinach with stalks). Also very good adding a tsp or two to Chinese savoury pancake mix.
Here is a picture of my favourite shrimp paste pork and tofu.
Recipe will feed 3 - 4 people.
500g of Chinese fresh tofu, medium soft or firm
300g of pork, sliced
2 tbsp of Chinese shrimp paste
2 tsp of sugar
1 medium size red chilli
1 tbsp of sesame oil
1 heap tsp of cornflour
2 stalks of spring onion (chopped)
1 tbsp of ginger (chopped)
more chilli (optional)
1 large steamer
1 deep dish
- Mix pork with shrimp paste, sugar, sesame oil, chilli and cornflour for at least one hour.
- Cut tofu into large chunks and lay pieces on a deep dish. Leave for few minutes and drain off any excess liquid.
- Lay marinated pork on tofu and steam for about 20 - 25 minutes.
- Sprinkle on chopped spring onion, ginger and chilli. Enjoy with plain rice.