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 Nem Pakon (Shrimp Rolls) | Status Approved | | Name |  Nem Pakon (Shrimp Rolls) | | Category | Appetizers & Snacks, Asian, Fish & Seafood | | Serves/Yields | 10 to 12 rolls, about 4 servings | | Difficulty | Easy | | Prep. Time | 30 minutes | | Cook Time | 3 minutes | | Introduction | | Cambodian cuisine is purely based on fish, shellfish and freshwater shellfish, meat, eggs, fresh vegetables and fruits, spices and herbs and of course rice.
Nen Pakin (shrimp rolls) are the most popular appetizer in Cambodia.
The shrimp are accompained with a combination of rice noodles (Rice vermicelli), crispy lettuce and chopped mint, all wrapped in rice paper and they are very tasty. | | Ingredients | | 1 Lb large or medium shrimp (must be absolutely fresh from the boat)
1 Package rice paper( a.k.a spring roll wrappers)
2 Cups luke warm water
2 Cups cooked rice vermicelli noodles
2 Cups chopped fresh Romaine lettuce
1 Cup finely chopped fresh mint leaves
A dozen fresh chives stems | | Directions | | Step: 1 | Bring about 3 cups of water to a boil .Cook shrimps until they turn pink and curl up.
Put 2 cups lukewarm water in a cake pan or large bowl.
Dip a sheet of rice paper into water and remove it immediately .
Spread that sheet of wet rice paper on a cutting board or plate.
Take a few shrimp (cut in pieces if needed) place on 1/3 of rice paper sheet, top with some cooked noodle, some lettuce, and some mint leaves.
Add a chive stem, fold and roll tight like egg roll.
Repeat until the shrimps are gone, You should get around 12 rolls.
Serve with sweet fish sauce or with hoisin sauce, both available in the best asian markets. |
Time submitted: Sunday, March 30. 2008 at 16:18:21 Contributed By: guido
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