03 January 2013,03:35 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Wrap hog plums in a double-layer of banana leaf. Char -grill over moderate heat until done and fragrant, leave to cool.
  • Thinly slice and put aside. Wrap vegetarian shrimp paste with banana leaf and grilled until fragrant, put aside.
  • Dry -fry or roast hot chilies, bell chilies, shallots and garlic together over medium heat until cooked through. Remove and put aside.
  • Dry-fry all mushrooms with salt over medium heat until done.
  • Pound chilies with shallots and garlic coarsely. Add cashew nut and pound to combine.
  • Add mushrooms, hog plums and shrimp paste.
  • Pound to mix well. Season with dark fermented soybean, seasoning sauce and light soy sauce.
  • Add seaweed, pound and toss to combine.
  • Dip out into a serving dish and serve with assorted vegetables. 


  • 10 ripe hog plums
  • 4 tablespoons vegetarian shrimp paste
  • 30 large size red hot chilies
  • 4 green bell chilies, sliced
  • 8 shallots, sliced
  • 20cloves Thai garlic, peeled
  • 10 straw mushrooms, chopped
  • 50 grams angel mushrooms, chopped
  • 50 grams oyster mushrooms, chopped
  • 2 teaspoons sea salt
  • 4 tablespoons roasted cashew nut
  • 2 tablespoons dark fermented soy bean
  • 2 tablespoons seasoning sauce
  • 2 teaspoons light soy sauce
  • 1 piece soup seaweed, grilled until fragrant and torn into small pieces
  • Fresh vegetables: winged bean, yard-long bean, wild bitter gourd, white turmeric, eggplants, etc. 
  • Blanched vegetables: flowering cabbage banana leaf for wrapping

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