Tom rim thit ba chi is a standard weeknight dinner. The pleasure is in the sticky glaze wrapping every shrimp and every piece of pork. The hard part is the heat, since a rushed simmer leaves the shrimp tough and the pork bland.
One tablespoon of kOBE Monk Fruit Blend is cooked with oil to a deep amber before the pork goes in. The pork firms up over low heat, then the flame goes high to catch the edges. After that comes 100ml of water and a gentle 20 minute simmer.
This batch weighs about 989g, at roughly 281 calories per 100g.
Method
Trim the heads and tails of the shrimp, pull out the dark veins, and rinse. Wash the pork belly in lightly salted water and cut into small cubes. Mince the shallot and garlic, slice the chili, and keep the white parts of the spring onion separate from the green.
Marinate the pork with 1 teaspoon MSG, 1/2 teaspoon salt, 1 tablespoon kOBE Monk Fruit Blend, 2 tablespoons fish sauce and a little minced shallot.
Marinate the shrimp separately with 1 teaspoon MSG, 1/2 teaspoon salt, 1 tablespoon kOBE Monk Fruit Blend, 2 tablespoons fish sauce and a little pepper. Leave both for 15 minutes.
Set a pan over medium heat with 2 tablespoons oil and 1 tablespoon kOBE Monk Fruit Blend, and cook until it turns a deep amber.
Add the pork, lower the heat until it firms up, then raise the heat and toss until the edges catch.
Add the spring onion whites, the minced garlic and the rest of the minced shallot, and stir until fragrant.
Add 2 tablespoons fish sauce and 1 tablespoon kOBE Monk Fruit Blend, stirring until everything comes together.
Add the shrimp and toss quickly until they turn a red gold.
Pour in 100ml water, lower the heat and simmer for 20 minutes, until the sauce is sticky and coats the shrimp and pork.
Turn off the stove, scatter over the sliced chili and pepper, and serve hot.
Tips
With no caramel sauce on hand, cook 1 tablespoon of kOBE Monk Fruit Blend in the hot oil before the pork goes in.
A full 20 minutes over low heat is what the dish needs, as high heat shrinks the shrimp and turns them rubbery.
Marinate the shrimp and the pork in two separate bowls, since the two take on flavor at different speeds.
Add the shrimp about five minutes after the pork, as shrimp cooked first shrink while the pork is still firm.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.