Nams with shrimp, carrots and asparagus
4 servings
40 minutes
Shrimp nems with carrots and asparagus are an exquisite European dish inspired by traditional Vietnamese cuisine. The crispy rice shell conceals a juicy filling that combines the sweetness of carrots, the tenderness of shrimp, and the light freshness of asparagus. The aromatic teriyaki sauce enhances the natural flavors of the ingredients, creating a harmonious balance of sweet and salty. These nems are perfect for festive dinners or cozy home gatherings. Served hot with a light soy or sweet-and-sour sauce, each bite becomes a gastronomic delight. They are easy to eat by hand and their rich flavor combination makes them a worthy decoration for any table.
1
Grate the carrot on a coarse grater, add crushed garlic, salt, and mix.
- Carrot: 2 pieces
- Garlic: 1 clove
- Salt: to taste
2
Pour 3 tablespoons of vegetable oil into a hot pan and quickly sauté the carrots with garlic, stirring constantly, until the carrots change color from orange to yellowish.
- Vegetable oil: 9 tablespoons
3
Pour half of the teriyaki sauce into the carrot mixture and divide it into eight parts.
- Teriyaki sauce: 8 tablespoons
4
We cut each asparagus stem in half (if it's long - into three parts, then fewer are needed).
- Green asparagus: 8 stems
5
We clean the shrimp from the shell and head, pouring the remaining half of the teriyaki sauce over them.
- King prawns: 8 pieces
- Teriyaki sauce: 8 tablespoons
6
Soak the rice paper in turn, placing a piece of carrot in each, two pieces of asparagus on the edges, and one shrimp on the carrot. Roll tightly.
- Rice paper: 8 pieces
- Carrot: 2 pieces
- Green asparagus: 8 stems
- King prawns: 8 pieces
7
Heat the pan, add vegetable oil, and quickly fry the nems on all sides, trying not to damage the rice paper. Place on a plate to drain the oil.
- Vegetable oil: 9 tablespoons
8
It's better to serve them hot.
