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Shrimp Lumpia

A staple in all Filipino homes, this version of lumpia is made with shrimp. It is an appetizer that is worth all the extra effort.


Posted By: Deirdre K Todd
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Prep Time: 45 minutes | Cook Time: 15 minutes | Ready In: 60 minutes
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US Metric

1 package (14 oz.) lumpia wrappers

1 TB sesame seed oil

2 cloves garlic, chopped

1 tsp. fresh ginger, grated

2 stalks green onion, chopped

1 small onion, chopped

1/2 lb. shrimp, peeled, deveined, chopped

1 c.+1/2 c. cabbage, shredded

2 medium carrots, peeled, grated

2 TB oyster sauce

1 tsp. patis (fish sauce)

1 c. bean sprouts, blanched, drained

3/4 c. peanuts, roasted, chopped

oil for deep frying

Dipping Sauce:

1/4 c. rice wine vinegar

2 TB patis (fish sauce)

2 TB fresh lime juice

2 TB sugar

1 tsp. chili garlic paste

1 clove garlic, chopped

 

Order Roy's Fish & Seafood Cookbook

 

Roy's Fish & Seafood Cookbook

 


Cooking Process:

In a large skillet; warm oil. On working surface, keep lumpia wrappers damp by covering with a damp cloth. In a large skillet, sauté garlic, ginger and onions, about 2 minutes. Add shrimp, 1 cup of cabbage and carrots, sauté lightly until shrimp is pink, and vegetables are limp. Stir in patis and oyster sauce. Cool. In a small bowl, combine blanched bean sprouts, remaining cabbage and peanuts. Reserve. Place cooled filling (amount as you desire) on wrapper and top with combined bean sprout mixture, wrap tightly; sealing edge. Deep fry until golden brown, drain on paper towel.

Sauce: In a mixing bowl; combine all ingrdients well.

how to serve:

Serve warm. Serve with dipping sauce. Serves 6-8.

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