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Cooking Vietnam Cusine

Fish, Shrimp and Crab

Table of contents


(Southern dish)

Cooking Vietnam

Vietnam Cusine
Rice & Noodles

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ingredients: (makes 1 plate)

500 g crab
200 g prawns
20 sheets rice paper (round, 13cm across)
25 g bean sprouts
100 g green papaya and carrot
5 g sugar
1 egg
5 g each Vermicelli and Chinese black mushrooms
1 bulb shallot
100 g raw vegetables (lettuce, coriander, Asian basil) -10 ml vinegar
Enough cooking oil for frying
20 g salt
Pepper to taste
250 ml sweet-and-sour sauce (see Sauce A3-II)


1. Dress crab and steam; remove from heat and shred flesh (optionally, replace with 150 g canned crab meat).
2. Remove prawn shells, squeeze with salt to remove grease, and finely chop along with shallot.
3. Soak vermicelli and mushrooms in water so that they expand, then dice.
4. Wash and squeeze bean sprouts to drain.
5. Rinse and drain raw vegetables and place on a plate.
6. Grate papaya and carrot and squeeze with salt. Wash, squeeze to drain, and mix with sugar and vinegar to make pickles.
7. Place crab, prawns, vermicelli, mushroom, and bean sprouts in a large bowl; add pepper, sugar, and egg and mix well. Divide into 20 equal parts. Make a spring roll out of each part as follows:


1. Lay each wrap flat, and place a clump of the mixture onto the wrap, about 1/3 of the way from the edge. Fold in the sides, and roll. The finished roll should be about 4cm long.
2. Prepare oil for deep frying. Heat oil to 120°C and fry rolls until crunchy. Remove and place on a plate. Serve hot with raw vegetables and pickles; dip in sweet-and-sour sauce.

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