{"id":197163,"title":"Krevetov\u00e9 jarn\u00ed z\u00e1vitky po vietnamsku","modified":"2026-10-31T17:14:20+01:00","plain":"Z\u00e1vitky nem neboli ch\u1ea3 gi\u00f2 jsou nesm\u00edrn\u011b obl\u00edben\u00fdm a chutn\u00fdm p\u0159edkrmem. Pokud chod\u00edte do vietnamsk\u00fdch restaurac\u00ed, nejsp\u00ed\u0161 jste u\u017e tyhle dobroty ochutnali. Po p\u0159e\u010dten\u00ed tohoto \u010dl\u00e1nku si je budete moci p\u0159ipravit sami doma!\n\n\n\nCo jsou z\u00e1vitky nem?\n\n\n\nZ\u00e1vitky nem jsou jarn\u00ed z\u00e1vitky, kter\u00e9 se p\u0159ipravuj\u00ed zabalen\u00edm n\u00e1pln\u011b do pr\u016fsvitn\u00e9ho r\u00fd\u017eov\u00e9ho pap\u00edru (b\u00e1nh tr\u00e1ng) a n\u00e1sledn\u00fdm sma\u017een\u00edm. N\u00e1pl\u0148 tradi\u010dn\u011b tvo\u0159\u00ed mlet\u00e9 vep\u0159ov\u00e9 maso, zelenina, jid\u00e1\u0161ovo ucho a \u201esklen\u011bn\u00e9 nudle\u201c\u00a0. Upozorn\u011bn\u00ed: Z\u00e1vitky nem si neple\u0165te s \u010derstv\u00fdmi jarn\u00edmi z\u00e1vitky\n\n\n\n\u010casto se pod\u00e1vaj\u00ed zabalen\u00e9 do listov\u00e9ho sal\u00e1tu s bylinkami a nam\u00e1\u010dej\u00ed se do om\u00e1\u010dky nuoc cham (naz\u00fdvan\u00e9 tak\u00e9 \u201eom\u00e1\u010dka k z\u00e1vitk\u016fm nem\u201c).\n\n\n\n\n\n\n\nDoporu\u010duji m\u00e1tu, thajskou bazalku a koriandr, ale nebojte se experimentovat. P\u0159i tomto zp\u016fsobu pod\u00e1v\u00e1n\u00ed kr\u00e1sn\u011b vynikne kontrast mezi slan\u00fdmi sma\u017een\u00fdmi z\u00e1vitky a osv\u011b\u017euj\u00edc\u00edmi bylinkami a k\u0159upav\u00fdm sal\u00e1tem.\n\n\n\nSlan\u00e1, sladk\u00e1 a nakysl\u00e1 om\u00e1\u010dka nuoc cham to cel\u00e9 skv\u011ble dopln\u00ed! Podle m\u011b je velk\u00fd t\u00e1c z\u00e1vitk\u016f nem dokonal\u00fdm vietnamsk\u00fdm kulin\u00e1\u0159sk\u00fdm z\u00e1\u017eitkem ve znamen\u00ed jin a jang.\n\n\n\nVietnamsk\u00fd tip: P\u0159idejte do om\u00e1\u010dky nuoc cham trochu m\u1ebb pro je\u0161t\u011b autenti\u010dt\u011bj\u0161\u00ed chu\u0165\n\n\n\nDal\u0161\u00ed mo\u017enost\u00ed je nakr\u00e1jet z\u00e1vitky na sousta a p\u0159idat je do vietnamsk\u00e9ho nudlov\u00e9ho sal\u00e1tu bo bun s om\u00e1\u010dkou nuoc cham jako z\u00e1livkou. Je to jedno z m\u00fdch nejobl\u00edben\u011bj\u0161\u00edch letn\u00edch j\u00eddel.\n\n\n\nVynikaj\u00edc\u00ed dom\u00e1c\u00ed bo bun\n\n\n\n\u010c\u00edm se li\u0161\u00ed z\u00e1vitky nem s krevetami\n\n\n\nOproti m\u00fdm z\u00e1vitk\u016fm nem s vep\u0159ov\u00fdm masem a z\u00e1vitk\u016fm nem s ku\u0159ec\u00edm masem se moje krevetov\u00e9 z\u00e1vitky li\u0161\u00ed ve dvou v\u011bcech: maj\u00ed krevetovou n\u00e1pl\u0148 a p\u0159id\u00e1v\u00e1 se do nich m\u00e9n\u011b soli, proto\u017ee krevety j\u00ed obsahuj\u00ed mnohem v\u00edce ne\u017e ku\u0159ec\u00ed nebo vep\u0159ov\u00e9 maso\n\n\n\nTipy, aby se dom\u00e1c\u00ed z\u00e1vitky nem povedly\n\n\n\nPro\u010d mi z\u00e1vitky nem praskaj\u00ed?\n\n\n\nP\u0159\u00ed\u010din m\u016f\u017ee b\u00fdt n\u011bkolik:\n\n\n\n\nR\u00fd\u017eov\u00fd pap\u00edr nebo n\u00e1pl\u0148 jsou p\u0159\u00edli\u0161 mokr\u00e9\n\n\n\nDo\u0161lo k teplotn\u00edmu \u0161oku, olej byl p\u0159\u00edli\u0161 hork\u00fd. Pozor na to!\n\n\n\nZ\u00e1vitky byly p\u0159\u00edli\u0161 uta\u017een\u00e9. P\u0159i sma\u017een\u00ed toti\u017e potraviny nejen zv\u011bt\u0161uj\u00ed sv\u016fj objem, ale tak\u00e9 uvol\u0148uj\u00ed plyny a p\u00e1ru, co\u017e m\u016f\u017ee zv\u00fd\u0161it tlak uvnit\u0159 z\u00e1vitk\u016f\n\n\n\nPokud z\u00e1vitky nejsou dostate\u010dn\u011b uta\u017een\u00e9, nevydr\u017e\u00ed tlak uvnit\u0159 a rozev\u0159ou se \n\n\n\n\nMohu z\u00e1vitky nem up\u00e9ct v troub\u011b?\n\n\n\nAno i ne. Doporu\u010duji je alespo\u0148 poprv\u00e9 osma\u017eit a pak je p\u0159ed vlo\u017een\u00edm do trouby pot\u0159\u00edt tro\u0161kou oleje. Up\u0159\u00edmn\u011b \u0159e\u010deno m\u00e1 ale tento zp\u016fsob k ide\u00e1lu daleko\n\n\n\nMohu z\u00e1vitky nem s krevetami p\u0159ipravit v horkovzdu\u0161n\u00e9 frit\u00e9ze?\n\n\n\nAno! Nejlep\u0161\u00edho v\u00fdsledku dos\u00e1hnete, kdy\u017e je poprv\u00e9 osma\u017e\u00edte klasicky a podruh\u00e9 v horkovzdu\u0161n\u00e9 frit\u00e9ze. ALE i ob\u011b sma\u017een\u00ed m\u016f\u017eete prov\u00e9st v horkovzdu\u0161n\u00e9 frit\u00e9ze a dos\u00e1hnout dobr\u00e9ho v\u00fdsledku\n\n\n\n\n\n\n\nMoje ku\u0159ec\u00ed z\u00e1vitky nem se p\u0159i sma\u017een\u00ed lep\u00ed\n\n\n\nPokud se z\u00e1vitky p\u0159i sma\u017een\u00ed slep\u00ed k sob\u011b, hlavn\u011b se je nesna\u017ete odd\u011blit ani se jich nedot\u00fdkejte, samy se od sebe odlep\u00ed\n\n\n\nJe pot\u0159eba n\u00e1pl\u0148 p\u0159edem tepeln\u011b upravit?\n\n\n\nNe! Z\u00e1vitky by pak byly such\u00e9. N\u00e1pl\u0148 se tepeln\u011b uprav\u00ed b\u011bhem sma\u017een\u00ed\n\n\n\n\n\n\tZ\u00e1vitky nem s krevetami\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tNa z\u00e1vitky nem50 g tenk\u00fdch r\u00fd\u017eov\u00fdch nudl\u00ed (nebo nudl\u00ed z fazol\u00ed mungo) (hmotnost v such\u00e9m stavu)450 g krevet (oloupan\u00fdch a nasekan\u00fdch)190 g mrkve  (nastrouhan\u00e9)30 g Jid\u00e1\u0161ova ucha  (nakr\u00e1jen\u00e9ho na tenk\u00e9 prou\u017eky, hmotnost po namo\u010den\u00ed)30 g \u0161alotky  (nakr\u00e1jen\u00e9 najemno)1 strou\u017eek \u010desneku nakr\u00e1jen\u00e9ho najemno1 l\u017ei\u010dka z\u00e1zvoru  (nastrouhan\u00e9ho)1 b\u00edlek1 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky1 l\u017e\u00edce rostlinn\u00e9ho oleje s neutr\u00e1ln\u00ed chut\u00ed1.5 l\u017ei\u010dky soli1 \u0161petka b\u00edl\u00e9ho pep\u0159e1 l\u017ei\u010dka cukruNa sma\u017een\u00ed1 L rostlinn\u00e9ho oleje (na sma\u017een\u00ed)Na balen\u00ed z\u00e1vitk\u016f nem250 ml vody  (vla\u017en\u00e9)2 l\u017ei\u010dky cukru20 su\u0161en\u00fdch pl\u00e1tk\u016f r\u00fd\u017eov\u00e9ho pap\u00edru (b\u00e1nh tr\u00e1ng)K pod\u00e1v\u00e1n\u00edHl\u00e1vkov\u00fd sal\u00e1t, thajsk\u00e1 bazalka, koriandrOm\u00e1\u010dka nuoc cham\t\n\t\n\t\tN\u00e1pl\u0148Nudle namo\u010dte na 30 minut do vla\u017en\u00e9 vody tak, aby byly zcela pono\u0159en\u00e9. D\u016fkladn\u011b je sce\u010fte a nakr\u00e1jejte na kousky dlouh\u00e9 0,5 cm.Ve velk\u00e9 m\u00edse sm\u00edchejte nudle, nasekan\u00e9 krevety, nastrouhanou mrkev, Jid\u00e1\u0161ovo ucho, \u0161alotku, \u010desnek, b\u00edlek, z\u00e1zvor, ryb\u00ed om\u00e1\u010dku, rostlinn\u00fd olej s neutr\u00e1ln\u00ed chut\u00ed, s\u016fl, b\u00edl\u00fd pep\u0159 a 1 l\u017ei\u010dku cukru. M\u00edchejte, dokud se v\u0161e dob\u0159e nespoj\u00ed.Balen\u00ed z\u00e1vitk\u016f nemVe velk\u00e9 m\u011blk\u00e9 m\u00edse nebo v hlubok\u00e9m tal\u00ed\u0159i rozpus\u0165te 2 l\u017ei\u010dky cukru v 1 sklenici vla\u017en\u00e9 vody. Cukr sice nen\u00ed nezbytn\u00fd, ale pom\u016f\u017ee z\u00e1vitk\u016fm p\u0159i sma\u017een\u00ed zezl\u00e1tnout.P\u0159ed zabalen\u00edm ka\u017ed\u00e9ho z\u00e1vitku pono\u0159te pl\u00e1tek r\u00fd\u017eov\u00e9ho pap\u00edru na p\u0159ibli\u017en\u011b 5 a\u017e 10 sekund do oslazen\u00e9 vody tak, aby byl zcela pod hladinou. Rychle ho vyjm\u011bte; bude je\u0161t\u011b tuh\u00fd, ale velmi brzy zm\u011bkne.Na jednu stranu pl\u00e1tku polo\u017ete asi 40 g n\u00e1pln\u011b ve tvaru v\u00e1le\u010dku. Pap\u00edr pevn\u011b p\u0159ehn\u011bte p\u0159es n\u00e1pl\u0148 (bez vzduchov\u00fdch bublin) a z\u00e1vitek jednou oto\u010dte sm\u011brem dop\u0159edu. Oba konce lehce p\u0159itla\u010dte, abyste pap\u00edr zplo\u0161tili a n\u00e1pl\u0148 stla\u010dili k sob\u011b.P\u0159ehn\u011bte jednu stranu pap\u00edru ke st\u0159edu z\u00e1vitku a tot\u00e9\u017e ud\u011blejte na druh\u00e9 stran\u011b. Pot\u00e9 z\u00e1vitek rolujte dop\u0159edu a pr\u016fb\u011b\u017en\u011b utahujte, aby nevznikaly vzduchov\u00e9 kapsy. R\u00fd\u017eov\u00fd pap\u00edr se s\u00e1m slep\u00ed, nen\u00ed pot\u0159eba nic dal\u0161\u00edho p\u0159id\u00e1vat.Chlazen\u00edZabalen\u00e9 z\u00e1vitky dejte do lednice a nechte je alespo\u0148 1 hodinu odpo\u010d\u00edvat, aby oschly a zpevnily. T\u00edm sn\u00ed\u017e\u00edte riziko, \u017ee se na r\u00fd\u017eov\u00e9m pap\u00edru p\u0159i sma\u017een\u00ed vytvo\u0159\u00ed bubliny.Z lednice je vyndejte 15 minut p\u0159ed sma\u017een\u00edm.Sma\u017een\u00ed z\u00e1vitk\u016f nemVe st\u0159edn\u011b velk\u00e9m hrnci rozeh\u0159ejte asi 1 L oleje na sma\u017een\u00ed na 170 \u00b0C (hladina oleje by m\u011bla sahat m\u00edrn\u011b nad polovinu v\u00fd\u0161ky hrnce). Z\u00e1vitky sma\u017ete po mal\u00fdch d\u00e1vk\u00e1ch, p\u0159ibli\u017en\u011b po t\u0159ech. Dbejte na to, aby se nedot\u00fdkaly, jinak se mohou slepit d\u0159\u00edve, ne\u017e se vytvo\u0159\u00ed k\u016frka.Z\u00e1vitky vynd\u00e1vejte z oleje kovovou d\u011brovanou nab\u011bra\u010dkou. Nechte je okapat na m\u0159\u00ed\u017ece a pokra\u010dujte ve sma\u017een\u00ed dal\u0161\u00edch d\u00e1vek p\u0159i st\u00e1l\u00e9 teplot\u011b oleje.T\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm z\u00e1vitky osma\u017ete podruh\u00e9 p\u0159i 175 \u00b0C po dobu 1,5 a\u017e 2 minut, aby byly zlatav\u00e9 a k\u0159upav\u00e9. Dvoj\u00ed sma\u017een\u00ed je z\u00e1sadn\u00ed!Z\u00e1vitky nem pod\u00e1vejte s \u010derstv\u00fdm hl\u00e1vkov\u00fdm sal\u00e1tem, koriandrem, thajskou bazalkou a om\u00e1\u010dkou nuoc cham k nam\u00e1\u010den\u00ed.\t\n\t\n\t\tZ receptu p\u0159iprav\u00edte 20 z\u00e1vitk\u016f nem, tedy p\u0159ibli\u017en\u011b 2 z\u00e1vitky na osobu. Celkem z\u00edsk\u00e1te asi 800 g n\u00e1pln\u011b, tak\u017ee do ka\u017ed\u00e9ho z\u00e1vitku p\u0159ijde zhruba 40 g n\u00e1pln\u011b.\nPokud se z\u00e1vitky p\u0159i sma\u017een\u00ed slep\u00ed, nepokou\u0161ejte se je odd\u011blit ru\u010dn\u011b: b\u011bhem sma\u017een\u00ed se samy odlep\u00ed.\nD\u011bkujeme Andremu Souppayovi, \u010dlenovi ofici\u00e1ln\u00ed facebookov\u00e9 skupiny tohoto webu, za video s mimo\u0159\u00e1dn\u011b rychlou technikou balen\u00ed z\u00e1vitk\u016f nem.\n\t\n\t\n\t\tEntr\u00e9e, Plat principalVietnamiennecuisine vietnamienne, nems, nems aux crevettes, rouleaux de printemps frits","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197163"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197163\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/10446"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}