Vietnamese Apple And Shrimp Sauce Mam Nem Recipes

NEMS

Steps:

• 1. Whisk together all the ingredients for the dipping sauce in a medium-sized bowl and reserve.
• 2. Place the aziki in a small bowl and cover with 1/4 cup warm water. Let sit for about 10 minutes, then drain, reserving the soaking water.
• 3. Place the shiitake mushrooms in a bowl and completely cover with boiling water. Let sit for 30 minutes then drain and pat dry.
• 4. Place 1 tablespoon of the oil in a large, nonstick pan over medium heat and add the onions, garlic, carrots, and turnips and then add the aziki along with the reserved 1/4 cup water. Stir, cover and let cook until the carrots and turnips are beginning to turn tender, 6 to 8 minutes, stirring occasionally to be sure the vegetables aren't sticking to the pan and adding additional water if necessary. Be careful to not add too much water, you don't want the vegetables to be soggy. Add the cabbage, stir, cover and cook until the cabbage is tender, an additional 3 to 5 minutes. Stir in the fish sauce and taste for seasoning. Transfer the vegetables to a medium-sized bowl.
• 5. Dice the shiitake mushrooms and add them to the vegetables.
• 6. Place one rice wrapper in a pan of very warm water and let it sit until it is pliable, about 2 minutes. Transfer it to a tea towel set on a work surface, pat it dry, and place about 1/4 cup of filling in the bottom third of the wrapper. Lay several cilantro leaves atop the filling. Working quickly and carefully, roll up the bottom edge to enclose the filling, pressing on it gently. Fold the edges of the rice wrapper over the ends of the roll to completely enclose the filling, then continue rolling from the bottom to make a nice, firm rectangular roll. Place the roll, seam side down, in a dish and continue with the remaining rice wrappers and filling.
• 7. Heat the remaining 2 tablespoons of oil in a non-stick skillet over medium-high heat. Place as many nems as will fit easily into the pan leaving a bit of room around them and cook until they are golden and crisp on all sides, 8 to 10 minutes total.
• 8. Remove the nems from the heat and set them briefly on paper towels to absorb any excess oil, then transfer to a serving platter. Arrange the fresh mint leaves around the nems and serve, with the sauce on the side.

VIETNAMESE PINEAPPLE-SHRIMP SAUCE

Steps:

• Heat oil in a wok or saute pan over medium heat. Add garlic, shallots and chili, and stir-fry until they just begin to brown, about 1 minute. Add shrimp, and stir-fry until opaque, 2 minutes. Stir in the pineapple and pineapple juice, and bring to a boil.
• Stir in the fish sauce, chili sauce, lime juice, pepper, sugar and cilantro, and bring to a boil. Reduce heat, and simmer until sauce is thick and richly flavored, 3 minutes. If desired, add pinch of salt or dash of chili sauce. Puree sauce in a food processor. Serve at room temperature.

VIETNAMESE APPLE AND SHRIMP SAUCE / MAM NEM

Steps:

• 1. Heat the oil in a small, heavy saucepan over medium-high heat. Add the garlic and cook until fragrant but not brown, about 15 seconds. Add the shrimp and cook, stirring, until opaque, 1 to 2 minutes. Stir in 2 tablespoons fish sauce, 1 teaspoon hot sauce, and the applesauce and bring to a boil, then remove from the heat. Taste for seasoning, adding fish sauce or hot sauce as necessary the sauce should be highly seasoned.2. Transfer the sauce to a bowl and let cool to room temperature. Serve immediately, or store, tightly covered in the refrigerator, for up to 3 days. Serve at room temperature.Makes about 3/4 cup