In Quang Nam, there is a dish that we can easily find at any death anniversary from the countryside to the city, that is ram tom dat. Ram tom dat Quang Nam is a dish that anyone can make even if they are not skillful because all you need is shrimp and a stalk of onion and the ram is delicious enough.
Unlike the lands of Binh Dinh and Quang Ngai, Quang Nam shrimp spring rolls are different just by looking at the spring rolls. And of course the taste is also different because Quang Nam shrimp spring rolls are neatly wrapped, without the shrimp tail sticking out like in other regions.
My family often has death anniversaries, because my father is the only son left of my grandparents, so he takes care of all the death anniversaries from my great-grandparents to my aunts, uncles, and siblings in the family. Every time there is a death anniversary, my mother always assigns me to make shrimp spring rolls, so I know how to choose ingredients and wrap the spring rolls beautifully and quickly.
To have delicious spring rolls with freshwater shrimp, the first thing is to buy a bunch of freshwater shrimp that have just been caught in the river and are still jumping. The clear and plump shrimp are cut off the head, tail, washed, drained and seasoned with a little salt, a little ground pepper and crushed shallots.
The onion bunch with the green leaves intact is cut off the roots, washed and cut into finger-sized pieces. Many places also add a slice of pork belly to each spring roll, but according to my mother, shrimp spring rolls only need fresh shrimp and onions to have enough flavor. Adding meat to the spring rolls will make it easy to eat and lose the sweetness of the shrimp.
Shrimp spring rolls are thin rice paper (also known as rice paper), when removing the paper, you must be very gentle because the thin paper can easily tear. Put a shrimp and a spring onion in each sheet and gently roll the two edges of the paper evenly. If the spring rolls are wrapped carefully, they will not break when put in a pan of oil and will stay crispy for a long time.
Roll up all the shrimp and onions, then heat up a pan of peanut oil and fry the spring rolls. When frying the spring rolls, use medium heat, using chopsticks to turn each spring roll evenly so that one side does not burn due to the hot oil.
When the spring rolls are golden brown on both sides, take them out and put them in a bamboo basket lined with a layer of paper towels to drain the oil. A tip to keep the spring rolls crispy for a long time is to rub a little lemon juice or vinegar on the surface of the rice paper when rolling them. If you fry the spring rolls until they are golden brown and then take them out and let them drain, the spring rolls will stay crispy for a long time.
When I was a child, only on death anniversaries did my mother make shrimp rolls to offer and then eat them, and each person only got a few rolls. Now, when Hoi An has become a famous tourist brand, shrimp rolls have become one of the specialties of Quang Nam, included in the menu of restaurants and eateries along with Cao Lau, Quang noodles, Hoi An chicken rice...
Quang Nam's shrimp spring rolls have been transformed into a new way of eating, which is to roll them with raw vegetables and dip them in soy sauce or sweet and sour fish sauce, similar to the way Quang people eat banh xeo or rice paper rolls with pork. However, because restaurants make large quantities of shrimp spring rolls, they are only fried in oil when there are customers, so the fresh taste of the shrimp is not as good as we usually make at home.
If you want to eat delicious ram tom dat in the Quang style, early in the morning on the weekend when you have free time, take the time to go to the fish market, choose to buy a bunch of fresh shrimps caught from the river, buy a bunch of onions just brought from the garden to the market, add a bunch of raw vegetables including baby mustard greens, perilla leaves, bitter herbs, then bring them home to cook according to the way the author of this article mentioned above. Surely your family will be full of compliments about the delicious food for lunch. Because ram tom dat is the easiest dish I know to make and is also one of the delicious dishes of my hometown that I have eaten since I was a child.
Source
Comment (0)