Chả Ram Tôm Đất Cuốn Lá Lốt (Shrimp and Pork Rolls with Betel Leaves)
85% chuẩn vị · Vietnamese
A flavorful variation of Chả Ram Tôm Đất where the filling is wrapped in fragrant lá lốt (betel leaves) before being fried, adding a unique peppery aroma and herbaceous note.
Đánh giá công thức này
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Nguyên liệu
- Fresh shrimp, peeled and deveined200g
- Ground pork150g
- Lá lốt (betel leaves), washed20-25 leaves
- Scallions, finely chopped2 stalks
- Garlic, minced1 clove
- Fish sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil, for frying500ml
Các bước
- 1
In a bowl, combine the chopped shrimp, ground pork, scallions, minced garlic, fish sauce, sugar, black pepper, and salt. Mix well.
- 2
Place a betel leaf shiny side down. Spoon about 1-2 tablespoons of filling onto the center of the leaf.
- 3
Fold the sides of the betel leaf over the filling, then roll it up tightly to form a small parcel.
- 4
Repeat with the remaining filling and betel leaves.
- 5
Heat vegetable oil in a deep pan or wok over medium-high heat.
- 6
Carefully fry the betel leaf rolls in batches until they are deeply golden brown and crispy, about 4-6 minutes.
- 7
Remove with a slotted spoon and drain on paper towels.
- 8
Serve hot, often with fresh herbs and nuoc cham.
