Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! This mouthwatering Kang Cheud Tang Ran Sodsai stuffed zucchini is not just a recipe – it's a symphony of flavors that combines the delicate sweetness of zucchini with the rich, savory blend of minced pork and shrimp. Whether you're a Thai food enthusiast or a curious home cook looking to impress, this dish promises to elevate your cooking game and bring a touch of exotic elegance to your dining table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 medium zucchinis
- 1 cup minced pork
- 1/2 cup shrimp, chopped
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1/4 cup chopped cilantro
Instructions
- Wash the zucchinis thoroughly and pat them dry with paper towels. Trim the ends and carefully hollow out the center using a small spoon or melon baller, creating a boat-like cavity for stuffing. Set aside the zucchini boats.
- In a mixing bowl, combine minced pork, chopped shrimp, fish sauce, sugar, and black pepper. Mix the ingredients thoroughly until well incorporated.
- Gently stuff each zucchini boat with the meat mixture, pressing it down lightly to ensure even distribution. Leave a small space at the top to prevent overflow during cooking.
- Prepare a steamer by filling the bottom with water and bringing it to a gentle boil. Carefully place the stuffed zucchini boats in the steamer basket, ensuring they are not touching each other.
- Cover and steam the zucchini for approximately 15-20 minutes, or until the meat is fully cooked and the zucchini is tender but still firm.
- Remove the steamed zucchini from the heat and let them rest for 2-3 minutes to allow the juices to redistribute.
- Sprinkle freshly chopped cilantro over the stuffed zucchini just before serving for added freshness and flavor.
- Plate the stuffed zucchini and serve hot as a main dish or appetizer, optionally accompanied by steamed jasmine rice.
Tips
- Choose zucchinis that are firm and uniform in size to ensure even cooking and beautiful presentation.
- When hollowing out the zucchini, be gentle to maintain the structural integrity of the "boat."
- Mix the meat filling thoroughly to distribute seasonings evenly and create a consistent texture.
- Don't overstuff the zucchini boats – leave a little room for the filling to expand during steaming.
- Check the doneness of the meat by ensuring it's fully cooked and no longer pink in the center.
- Fresh cilantro is key – chop it just before serving to maintain its vibrant flavor and aroma.
- For an extra flavor boost, consider adding a small amount of minced garlic or finely chopped Thai chilies to the meat mixture.
- Serve immediately after steaming to enjoy the optimal texture and temperature of the dish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 8g
Protein: 22g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
