Here’s a bonus recipe that those of you who like shrimp paste will enjoy! In Thailand, when we think of kabocha squash, we think of only a few classic dishes: Kabocha & egg stir fry  (there is an eggless version in my book Sabai), gaeng liang which is a peppery shrimp and veggie soup, or desserts such as faktong sangkaya – custard filled kabocha squash.Â
So I went on the Thai internet on a mission to look for a new and interesting kabocha squash menu idea that is not these classics, and I came across this one which involves stir frying kabocha with shrimp paste, one of my favourite funky ingredients! It’s easy and homey, great with jasmine rice or congee! Tip: If you’re new to shrimp paste start with 1 teaspoon!
Kabocha Squash Stir Fry with Shrimp Paste (faktong pad gapi)
For those who enjoy the umami funk of shrimp paste,this easy recipe is a must try! Sweet and creamy kabocha balances the saltiness of the shrimp paste. Use another meat or simply sub more of the squash for a veg side dish. Gluten free.
IngredientsÂ
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- 7ozthinly sliced pork butt,
- 1teaspoonfish sauce (for marinating pork)
- 14ozkabocha squash,see cutting instructions below
- 1-2teaspoonfermented shrimp paste (gapi),see note 1
- 2tablespoonwater
- 1teaspoonpalm sugar,finely chopped,or brown sugar
- 2tablespoonneutral oil
- 4clovesgarlic,chopped
- 1small headshallot,chopped,optional
- 1-2Thai chilies,to taste,chopped
- Fish sauce,to taste
- 1cupThai basil
- Jasmine rice,for serving
Check Out Ingredients and Kitchen Tools I Use
Notes
- If you already know you love shrimp paste,you can add 2 teaspoons. For a milder funk,use 1 tsp. If it's your first time and you're not sure,add 1 to start. You can add more later.Â
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InstructionsÂ
Mix the porkwith thefish sauceand set aside.
7 oz thinly sliced pork butt,1 teaspoon fish sauce (for marinating pork)
Cut the kabochasquashin half,slightly off to the side so you're not cutting through the stem. Scoop out the seeds,then cut the half into 1-inch wide wedges. Then slice each wedge into ¼-inch thick pieces.
14 oz kabocha squash
In a small bowl,combine shrimp pastewith waterand stir to dissolve the paste. Add the palm sugarand stir to mix. Have roughly a cup of water handy by the stove before you start cooking.
1-2 teaspoon fermented shrimp paste (gapi),2 tablespoon water,1 teaspoon palm sugar,finely chopped
Heat a wok over high heat until hot,then add the oil. Once the oil is hot,add the porkand stir just until the pork is 90% cooked. Remove from heat and take the pork out of the pan,leaving all of the liquid behind.
2 tablespoon neutral oil
Return the pan to the stove over high heat,then add the garlic,shallotsand chilies(if using.) Stir until the garlic has turned golden,then add the kabocha,the sauce mixture,and add just enough waterso the squash is about half-submerged. Stir to mix,then cover and reduce the heat to about medium and cook for 4-5 minutes,until the squash is cooked through,stirring it once halfway through. To check squash doneness,poke it with a fork and it should go through easily. When the squash is done,there should be a little bit of liquid left in the pan;if it’s completely dry,you can add a splash of water and stir to mix.
4 cloves garlic,1 small head shallot,1-2 Thai chilies
Taste the sauce and add more fish sauce as needed. The amount of fish sauce needed will depend on how much shrimp paste you used and how salty the shrimp paste is.
Fish sauce
Once properly seasoned,add the porkback in and toss to mix. Remove from heat,add the Thai basil and toss just to mix. Serve with jasmine rice.
1 cup Thai basil,Jasmine rice