These rolls turn up on party tables often enough that plenty of people go looking for the recipe. The wrapper crackles and the shrimp and squid filling is sweet. The tricky part is keeping the wrapper dry, since a wet filling turns it limp.
The filling has to be completely cool and dry before the sauce goes in, or the sauce splits. Rolling the nem in crispy frying flour before the egg dip builds a sturdier crust.
This batch weighs about 1.1kg, at roughly 119 calories per 100g.
Method
Peel the shrimp, remove the heads and pull out the veins. Clean the squid, take out the innards, peel off the skin, wash it in lightly salted water, then dice it small along with the shrimp.
Season the seafood with 1 teaspoon seasoning powder, 1/3 teaspoon MSG and 1/2 teaspoon kOBE Monk Fruit Blend, mix well and leave for 20 minutes.
Peel the taro and carrot and shred them into fine strips. Peel and mince the shallots.
Fry the shredded taro over medium heat until it firms up and turns lightly golden, then lift it onto paper towel.
Pour off most of the oil, leaving about 1 tablespoon, fry the shallot until fragrant, then stir fry the shrimp and squid over high heat until firm. Add the carrot, toss for about 2 minutes, turn off the heat, tip everything into a bowl and add 1 teaspoon ground pepper.
Let the filling cool completely, then add the fried taro along with 6 tablespoons Lean Mayo, 1 tablespoon kOBE Monk Fruit Blend and 1 tablespoon unsweetened oat milk, folding gently so the taro stays intact.
Lay out a wrapper, spoon on the filling, fold in both sides and roll it up tightly.
Roll each nem in the 50g crispy frying flour, dip it in beaten egg, then roll it in panko so it coats evenly.
Heat a deep pan of oil until very hot, lower the heat to medium, and fry the rolls until golden and crisp.
Tips
The filling has to be completely cool and dry before the sauce goes in, as warm filling makes the Lean Mayo split.
A layer of crispy frying flour before the egg dip gives a thicker crust that stays crisp longer.
Rolling tightly keeps the filling from bursting out in the oil.
The oat milk makes the sauce a little looser, so chill the bowl of filling for 15 minutes to firm it up before rolling.
Dice the shrimp and squid small and even, as large pieces leave the filling loose and the rolls hard to wrap tight.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.