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10h (edited) • 🥘 Recipes!
Asian Meat Loaf (Trứng Tráng / Chả Trứng)
High-Protein Turkey & Shrimp Version
Proteins
- 1 lb 99% lean ground turkey
- 8 oz raw shrimp, peeled, deveined, finely chopped or pulsed(do not purée)
Vegetables & Fillers
- 20 g dried wood ear mushrooms(rehydrated & finely chopped)
- 3 oz onion, finely chopped
- 3 oz carrots, shredded
- 100 g kelp noodles, rinsed, drained, chopped
Eggs
- 4 large whole eggs
- 6 egg whites (≈ ¾–1 cup liquid egg whites)
Seasoning (Adjusted for Shrimp)
- 1 tbsp chicken bouillon
- 2 tbsp fish sauce (reduced slightly—shrimp adds natural salt)
- 2 tsp monk fruit sweetener
- ½ tsp black pepper
- ¼ tsp white pepper (optional but very traditional)
Topping
- 2 egg yolks, whisked (for glaze)
Instructions:
- Prep shrimp Finely chop shrimp or pulse briefly in a food processor. Pat dry with paper towels to remove excess moisture.
- Rehydrate mushrooms Soak wood ear mushrooms in hot water for 10–15 minutes. Drain well, squeeze dry, and finely chop.
- Mix the loaf In a large bowl, combine: Ground turkey Shrimp Mushrooms Onion Carrots Kelp noodles
- Add eggs & seasoning Add 4 whole eggs + 6 egg whites. Add bouillon, fish sauce, monk fruit sweetener, black pepper, and white pepper. Mix until evenly combined (mixture should be slightly loose but cohesive).
- Cook Lightly grease or line a loaf pan. Press mixture evenly into the pan, smoothing the top. Steam or bake at 350°F (175°C) for 40–45 minutes, until fully set.
- Yolk glaze (recommended) Brush egg yolks over the top during the last 8–10 minutes. Return to oven uncovered until glossy and set.
- Rest & slice Let rest 10 minutes before slicing for clean edges.
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Asian Meat Loaf (Trứng Tráng / Chả Trứng)
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