Iftar Series - Day 17: Sundays are for Nems!

Hey there Masset Chefs!

It became a routine at home to make fingerfoods every Sunday. Sambousas, akaras, nems... you name it! Originally from Viet Nam, this Asian roll, called nem, is one of the exotic recipes that became a classic. What makes it so unique is a seasoning made from meat, chicken or seafood, seasoned, accompanied by vermicelli, grated carrot or minced onion, then wrapped in an ultra-fine rice paper. This pretty roll is then fried and served with aromatic herbs, salad and/or a fragrant sauce made from nuoc mâm sauce. Got your attention now? Follow me then!

INGREDIENTS

• 20 pieces of rice paper

• 1/2 lbs of ground beef

• 50 g of dehydrated black mushroom (s)

• 1 Onion

• 1 cup of soy sauce

• 1 cup of fish sauce

• 1/2 cup of shredded carrots

• 1 bunch of fresh cilantro

• 1 1/4 pounds (600 g) large cooked shrimp prawns

• 1/2 pound crab meat, shredded

• 50 g of rice vermicelli (s)

• 5 mint leaves

• 2 garlic cloves

• 1 cup of Nuoc mam sauce

• 1 tablespoon Jerky

• 1 tablespoon 7-Herbs and Garlic

• 1 pinch Safara

• Salt and pepper to taste

• Frying vegetable oil
  

PREPARATION

1. Peel and blend the onion and the garlic Clean and chop the cilantro and the mint, then blend as well

2. Soak the vermicelli and black mushrooms separately in hot water for 20 min. Drain the vermicelli and cut them to 5 cm in length. Drain the black mushrooms and cut them into thin strips

3. Mix the shredded carrots, vegetables, the ground meat, the spices and the crab meat. Cut the shrimps in small pieces and incorporate in the mixture. Gently add the mushrooms and the vermicelli, then the fish sauce and salt

4. Gently knead, taste the seasoning and adjust if necessary (If you can't taste the raw stuffing, roll a nem and fry it to taste)

5. To make the nems: dip the rice paper 1 by 1 in warm water. Then place a spoonful of stuffing in the center and lock it in by folding the edges of the cake. Continue to roll to close the roll. Moisten the end and stick it. Do not over tighten them otherwise they will burst during the frying process

6. Heat a few inches of vegetable oil to 300 degrees F in a heavy pot.

7. Prepare a colander covered with absorbent paper. When the oil is hot, immerse the rollers in and fry them until they brown. Then let them stand in the colander or in the grid to drain them

8. Make the dipping sauce: mix the nuoc man with with shredded carrots, chopped garlic, a pinch of Safara and a teaspoon of soy sauce

9. Serve the nems with some salad and the dipping sauce and we're all set!

As usual, make sure to let us know how it went.

Bon Appetit,

Aby