Ingredients with Measurements:
- 500g ground pork
- 200g crab meat
- 100g glass noodles
- 2 eggs
- 1/2 cup wood ear mushrooms, soaked and chopped
- 1/2 cup carrots, grated
- 1/2 cup onions, chopped
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp salt
- 20-25 pieces rice paper wrappers
- Oil for frying
Special equipment needed:
- Large mixing bowl
- Wok or frying pan
- Deep fryer (optional)
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, crab meat, glass noodles, eggs, wood ear mushrooms, carrots, onions, garlic, fish sauce, sugar, black pepper, and salt. Mix well.
2. Soak the rice paper wrappers in warm water until they become pliable. Drain and set aside.
3. Take a spoonful of the mixture and place it in the center of the rice paper wrapper. Fold the wrapper over the filling, tuck in the sides, and roll tightly. Repeat until all the filling is used up.
4. Heat oil in a wok or frying pan over medium-high heat. Fry the nem cua be until golden brown and crispy. Drain on paper towels.
5. Serve hot with dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes 20-25 pieces
Nutritional information:
- Calories: 150 per piece
- Fat: 8g
- Carbohydrates: 12g
- Protein: 8g
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or beef.
- Crab meat can be substituted with shrimp or scallops.
- Wood ear mushrooms can be substituted with shiitake mushrooms.
Variations:
- Add chopped cilantro or green onions to the filling for added flavor.
- Use different dipping sauces such as sweet chili sauce or hoisin sauce.
Tips and tricks:
- Make sure the filling is well-mixed to ensure even distribution of ingredients.
- Do not overfill the rice paper wrappers to prevent them from tearing.
- Fry the nem cua be in batches to prevent overcrowding in the wok or frying pan.
Storage instructions:
- Store leftover nem cua be in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve on a platter with dipping sauce on the side.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the rice paper wrappers tear, use a second wrapper to reinforce it.
Food safety advice:
- Make sure the filling is cooked through before serving.
- Use a food thermometer to ensure the internal temperature of the filling reaches 165°F.
Food history:
- Nem cua be is a Vietnamese dish that originated in the northern region of Vietnam.
Flavor profiles:
- Savory, crispy, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Vietnamese