I've been experimenting with the dipping sauce for nem nướng, which means everyone in the family has to eat nem nướng every other day.
After a few attempts of making Tương Chấm for Nem Nướng, my husband finally gave it a thumbs up. Hopefully, he didn't say that so he doesn't have to eat Nem Nướng again .
This delicious sauce is full of nutrition as it's a blend of sweet rice and shrimps are the main ingredients. I love the vivid, beautiful orange color that comes from the paprika and partly from the crab paste. I hope you enjoy it as much as my family.
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RECIPE: Tương Chấm Nem Nướng
1/2 cup Nếp (sweet rice), rinsed a few times until the water is cleared
2 cups Water
1 small can (2 cups) Chicken Broth
30 small Shrimps, shelled, deveined
1 tablespoon Garlic, finely chopped
1 tablespoon Crab Paste with Soya Bean Oil
(I prefer the jar shown in the picture as it's less pungent than the jar of shrimp or crab paste labeled as Gia Vị Nấu Bún Riêu)
1 1/2 teaspoons Salt
2 tablespoons Fish Sauce
1 teaspoon White Ground Pepper, optional
1 teaspoon Garlic Powder
1-2 teaspoons Paprika
3 tablespoons Sugar
Cooking Sweet Rice
In a small pot, bring water, chicken broth and sweet rice to boil. Then reduce heat to low and cook for about 20 minutes or until soft.
|add garlic to shrimp bowl|
In a small bowl, combine shrimps and the remaining ingredients (sugar, ground pepper if used, garlic powder,garlic, fish sauce, salt, paprika and crab paste). Mix well. Set aside.
After sweet rice is cooked, add shrimps. Cook for about 5 minutes. Remove from heat.
Using a food processor to process cooked sweet rice mixture until smooth.
Pour it back into a pot and bring it to boil. If the sauce looks thick, add a little bit more of water. Turn off the heat.
Now, it's time to dip the nem nướng roll into the delicious, tasty and glowing orange dipping sauce.
Squeezed lime juice to add the satisfactory tangy flavor to your sauce.