Shrimp Savoy(Makua Tait Savoy)
Submitted by bears
Thai-style stuffed tomatoes filled with seasoned ground pork, shrimp, peas, and corn, flavored with pounded garlic, peppercorns, coriander root, and fish sauce. Gently steamed until tender and fragrant.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis Thai classic takes the humble stuffed tomato and transforms it into something completely unexpected.
Firm red tomatoes get hollowed out and packed with a savory filling of ground pork and small shrimp, seasoned with a mortar-pounded paste of peppercorns, fresh coriander root, and garlic. Fish sauce, shallots, and a pinch of fructose tie it all together, while peas and corn add little bursts of sweetness.
The stuffed tomatoes steam gently until the pork cooks through, leaving the tomato shells soft but still holding their shape. Serve them warm as a striking main course that bridges Thai street food flavors with an elegant presentation.
Chef Tips
- Choose firm, thick-walled tomatoes. Ripe but soft tomatoes will collapse during steaming.
- Pound the paste in a mortar rather than using a food processor. The bruising releases the oils from the coriander root and peppercorns in a way chopping can’t match.
- Don’t overstuff the tomatoes. The filling expands slightly as it cooks, and you want it to stay neatly inside.
- If you can’t find fresh coriander root, use the lower stems of a bunch of cilantro. The flavor is milder but still gets you close.
Ingredients
Directions
Place tomatoes stem side down; cut off top third.
Scoop out flesh and use for another dish.
In a mortar, pound peppercorns, coriander roots and garlic.
Add to ground pork in a bowl. Add egg, fish sauce, fructose and shallots; mix thoroughly. Add peas and corn and shrimp; stir until just mixed. Divide pork mixture into tomatoes. Steam 15 to 20 minutes or until cooked through and pork is no longer pink. Lift tomatoes out carefully onto individual serving dishes and serve hot or warm.
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