Cơm Hến with Crispy Rice Paper
60% chuẩn vị · Vietnamese Fusion
A creative twist on Cơm Hến, replacing some of the rice with crispy rice paper shards and adding a touch of spice, offering a delightful textural contrast.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice2 cups cooked
- Baby clams1 lb
- Shallots2, minced
- Garlic3 cloves, minced
- Fish sauce2 tbsp
- Shrimp paste1 tsp
- Chili paste1 tbsp
- Vegetable oil2 tbsp
- Chicken broth1 cup
- Rice paper wrappers4 sheets
- Fresh mint1/4 cup, chopped
- Fresh basil1/4 cup, chopped
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the clams as in the traditional recipe: rinse, cook until opened, reserve broth, discard unopened clams.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced shallots and garlic, sauté until fragrant.
- 3
Add the cooked clams to the wok. Stir-fry for 1-2 minutes.
- 4
Add fish sauce, shrimp paste, and chili paste. Stir well.
- 5
Pour in the reserved clam broth and chicken broth. Simmer for 5 minutes.
- 6
Season with salt and black pepper to taste.
- 7
While the clam mixture simmers, lightly brush rice paper wrappers with water and let them soften slightly. Fry them in hot oil until puffed and crispy, then break into shards. Alternatively, bake until crisp.
- 8
Gently fold the cooked jasmine rice into the clam mixture.
- 9
Stir in most of the chopped mint and basil.
- 10
Serve the Cơm Hến mixture in shallow dishes, topped generously with crispy rice paper shards and the remaining fresh herbs.
