The Secret to Delicious Nem Filling
When preparing the filling for nem, it’s crucial to pay attention to the amount of eggs used to prevent the mixture from becoming too dry or wet. If the filling is too dry, the fried nem will lack flavor and the desired tenderness. On the other hand, if it’s too wet, the nem is prone to bursting and becoming soggy during frying.
The Art of Frying Nem to Perfection
For the mixed vegetables like carrots and jicama, ensure you squeeze out excess water before adding them to the filling. As for the cellophane noodles, simply soak them in warm water. Avoid using hot water as it will cause the noodles to expand too much, leading to a potential mess during frying.
Mastering the Art of Wrapping Nem
A handy trick to make wrapping nem easier is to use diluted vinegar (mix 1/2 bowl of water with 1 teaspoon of rice vinegar) to gently coat and soften the rice paper before wrapping. This technique not only makes the wrapping process smoother but also results in crispier and more aesthetically pleasing nem when fried.
It’s important not to wrap the nem too tightly. A common mistake is to over-tighten the roll, which can lead to bursting during frying. Instead, go for a slightly looser wrap, ensuring the filling is secure but with a bit of breathing room.
Frying Tips for Crisp Nem That Stays Fresh
A clever trick to ensure crispiness and prevent breakage during frying is to use one and a half rice paper wrappers, one on top of the other, to create a sturdier layer for the nem.
Chill in the Fridge Before Frying
For the best results, don’t fry the nem immediately after wrapping. Instead, place them in the fridge for about 20 minutes to allow the filling to firm up and the wrappers to dry slightly. This crucial step ensures that the nem will be extra crispy and less likely to burst during frying.
The Key to Frying Crispy Nem
Before frying, prepare a bowl of diluted sugar syrup and gently brush it onto each nem roll. This simple step will give your nem a beautiful golden color and an irresistible crunch.
Keeping Nem Crisp Even After Cooling
– Deep Frying: For even cooking and a golden appearance, deep frying is the way to go. To conserve oil, use a deep saucepan or a small frying pan.
– Double Frying: First, heat the oil on low heat and fry the nem until they are partially cooked. Then, remove them from the oil and increase the heat. Fry the nem again until they are golden and crispy.
– Lemon Juice Trick: When adding oil to the pan, include a few drops of lemon juice. This will prevent the oil from splattering, and your nem will turn out crispier.
Drain Excess Oil for Maximum Crispness
The Ultimate Recipe for Crisp Nem That Stays Fresh
If you’re making a large batch of nem and can’t serve them immediately, it’s essential to drain the fried nem on paper towels as soon as they come out of the oil. This step ensures the nem stays crispy, even if you’re not eating them right away.
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