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Tamarind Stir-Fried Balut
Rate this recipeAnother popular Vietnamese snack: tamarind stir-fried balut, sold on pavements, at markets and roadside eateries everywhere. It's very simple, so you can make it quickly at home without having to go out looking for it.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
15 minutes
Servings
2
Level
Easy
Ingredients
Balut eggs
6 piece
Tamarind
70 g
Cornstarch
1 tablespoon
Chilies
2 piece
Vietnamese coriander (rau ram)
1 handful
Peanuts
50 g
Implementation Steps
01
- Wash and finely chop the Vietnamese coriander.
- Lightly crush the peanuts so they break into 2 or 3 pieces.
- Boil the balut until cooked, then peel.
- Lightly crush the peanuts so they break into 2 or 3 pieces.
- Boil the balut until cooked, then peel.
02
- Put the tamarind in a bowl with a little hot water and let it dissolve.
- Mix the cornstarch with a little water until dissolved.
- Mix the cornstarch with a little water until dissolved.
03
- Heat oil in a pan. When it's hot, briefly fry the balut, then lift out.
- Fry garlic in the pan until fragrant, then add 1/4 bowl of water, a little salt, seasoning powder, the tamarind juice and cornstarch mixture and stir well.
- Fry garlic in the pan until fragrant, then add 1/4 bowl of water, a little salt, seasoning powder, the tamarind juice and cornstarch mixture and stir well.
04
- When it boils, add the balut and Vietnamese coriander, toss well and add the minced chili.
- Toss for about 2 minutes, then turn off the heat.
Your dish is done.
- Toss for about 2 minutes, then turn off the heat.
Your dish is done.
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