Chef Huy's Banh Tap (Spiced pork on shrimp crackers

Name: Chef Huy's Banh Tap (Spiced pork on shrimp crackers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound lean pork, slightly frozen (for easier slicing); 2 stalks lemon grass; 1 tablespoon sugar; 1 tablespoon nuoc mam; 1 tablespoon finely minced garlic; 5 tablespoons peanut oil; 1 dozen prawn crackers (kroepoek); 2 cups peanut or corn oil for deep frying; 3 scallions, green and white parts, finely sliced (about 1/4 cup); 3 tablespoons unsalted peanuts, finely chopped

Servings: persons

1
Slice the pork as thinly as you can, cut each slice in half and place in a deep bowl.
2
Peel the rough outside husks off the lemon grass and chop the tender inside very finely.
3
Add to pork.
4
Add sugar, nuoc mam, garlic and 2 tablespoons of oil to pork, mix well, cover and refrigerate for several hours or overnight.
5
When ready to serve, heat 2 cups of oil to the point that a bread cube browns quickly and rises to surface.
6
Lower heat and drop in a prawn cracker.
7
If the oil is hot enough (it should be just below the smoking point), the cracker will puff and swell and rise almost immediately to the surface.
8
Remove and drain on absorbent paper.
9
Proceed with rest of prawn crackers.
10
The crackers must be removed as soon as they have fully expanded or they will curl up too tightly to spread the pork on them.
11
This sounds complicated; in fact, it's a lot of fun.
12
In a wok or frying pan, heat 2 tablespoons of oil and saute scallions over medium-low heat, stirring constantly until brown.
13
Remove, drain on absorbent paper, and set aside.
14
Add 1 tablespoon oil to pan.
15
Raise heat and saute pork over high heat until brown.
16
Remove, leaving behind as much oil as possible.
17
To serve, arrange shrimp crackers on platter.
18
Top each cracker with a few slices of spicy pork and garnish each cracker with browned scallions and chopped peanuts.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 pound lean pork, slightly frozen (for easier slicing), 2 stalks lemon grass, 1 tablespoon sugar, 1 tablespoon nuoc mam, and more.

Yes, Chef Huy's Banh Tap (Spiced pork on shrimp crackers) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef Huy's Banh Tap (Spiced pork on shrimp crackers)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions