Chả rươi

A thick, golden omelet with crispy edges and a tender center. The aroma of dill and orange peel balances the richness of the pork.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Medium
• Calories: 575
• Protein: 44 g
• Carbs: 4 g
• Fat: 40 g

Ingredients

• 300 g Ground pork ( fresh )
• 3 pc Egg ( beaten )
• 1 pc Dill ( finely chopped )
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 pc Citrus sinensis (L.) Osbeck ( zest only )
• 2 tbsp fish sauce
• 1 pinch Black pepper ground
• 3 tbsp Peanut oil ( for frying )
• 400 g Sandworms ( cleaned )
• 1 pc Dried tangerine peel ( rehydrated and finely chopped )

Instructions

1. Cleaning the sand worms

   Soak the sand worms in lukewarm water to remove impurities. Rinse them gently with cold water and drain. They should be clean and whole.

2. Preparation of the mixture

   Rehydrate the mandarin peel in warm water, then chop it finely. Chop the dill, green onions, and zest the orange. In a mixing bowl, combine the minced pork, sand worms, chopped mandarin peel, herbs, zest, fish sauce, and pepper. Beat the eggs and stir them in. The mixture should be homogeneous but retain some texture.

3. Pan-frying

   Heat the oil in a pan. Spoon the mixture to form patties 2 cm thick. Cook over medium heat until the crust is well browned and the inside is set.

Chef's tips

• Do not over-mix the sandworms; they should stay somewhat intact for texture.
• The pan must be very hot before pouring the mixture to sear the crust immediately.

Storage

Store for 2 days in the refrigerator. Reheat in a dry pan to restore crispiness.