Servings: 4
Ingredients
For the filling
- 200 g shrimp
- 400 g pork ground
- 100 g mung beans hulled
- 1 shallot chopped
- 1.5 cloves garlic chopped
- 0.5 tablespoon sugar
- 0.5 teaspoon pepper ground
- 0.5 teaspoon MSG
- 1 tablespoon annatto oil
- 0.5 tablespoon fish sauce
For the sauce
- 30 g tamarind
- 100 ml water
- 20 ml water if needed
- 1 shallot chopped
- 1.5 cloves garlic chopped
- 2 chilies chopped
- 30 g peanuts roasted
- 1.5 tablespoons annatto oil
- 3 tablespoons sugar
- 3 tablespoons fish sauce
- 3 tablespoons ketchup
- 1 tablespoon chili sauce
For assembly and serving
- 200 g rice paper wrappers
- lettuce
- cucumber
- Thai basil
- Vietnamese balm
- green mango tangy
- water for moistening the rice paper wrappers
- 0.33 teaspoon salt for cooking the mung beans
Procédé
Prepare the ingredients
- Soak the mung beans overnight, then cook them with the salt until the water has evaporated. Remove from the heat as soon as they are tender.100 g mung beans, 0.33 teaspoon salt
- Rinse, peel, and devein the shrimp, removing the heads and back vein, then blend finely.200 g shrimp
- Peel and finely chop the shallots and garlic, keeping the portions for the filling and sauce separate.1 shallot, 1.5 cloves garlic, 1 shallot, 1.5 cloves garlic
- Finely crush the roasted peanuts.30 g peanuts
- Rinse and drain the herbs and vegetables.lettuce, cucumber, Thai basil, Vietnamese balm, green mango
Make the filling
- Combine the blended shrimp, ground pork, shallot, garlic, and all the filling seasonings in a large bowl, then mix thoroughly.400 g pork, 0.5 tablespoon sugar, 0.5 teaspoon pepper, 0.5 teaspoon MSG, 1 tablespoon annatto oil, 0.5 tablespoon fish sauce
- Let the filling marinate in the refrigerator for 30 minutes.
Make the sauce
- Heat a pan over medium heat, add the annatto oil, then sauté the shallot and garlic for the sauce until fragrant.1.5 tablespoons annatto oil
- Add the water and tamarind, reduce the heat to medium, and cook until the tamarind softens.30 g tamarind, 100 ml water
- Add the sugar, fish sauce, ketchup, and chili sauce. Stir well, then remove from the heat and discard the tamarind seeds.3 tablespoons sugar, 3 tablespoons fish sauce, 3 tablespoons ketchup, 1 tablespoon chili sauce
- Transfer the cooked mung beans and sauce to a blender and blend until smooth, adding a little water if the sauce is too thick.20 ml water
- Return the sauce to the heat and bring it to a boil. Add the crushed peanuts and stir until well combined.
Roll and bake
- Lay out a rice paper wrapper and lightly moisten it. Place a portion of filling in the center, fold in the ends, then roll into a slightly flattened roll. Repeat until all the filling is used.200 g rice paper wrappers, water
- Preheat the oven to 180 °C for 15 minutes. Arrange the rolls on a baking sheet and bake for 7 minutes. Turn them over and bake for 7 more minutes, until golden and crisp.
Serve
- Serve the chả lụi with the herbs and vegetables, with the tamarind sauce on the side for dipping.
Notes
- To save time, soak the mung beans the day before and prepare the sauce while the filling is marinating.
- Add up to 20 ml water as needed to achieve a thick, spoon-coating consistency; the sauce will thicken as it cools.
- Baking time may vary depending on thickness: watch the color and add 2 more minutes at a time if needed.
Did you make this recipe?Tag @marcwiner on Instagram!