July 19, 2008


Lumpia Shanghai Ingredients
1/2 kilo ground pork
1/4 kilo chopped shrimps
1/4 cup green peas
1/2 cup chopped mushrooms
2 stalks spring onion, chopped
1 onion, chopped finely
8-10 lumpia wrappers
salt to taste
oil for sautéing and frying

For sweet-sour sauce
2 tbsp vinegar
2 tbsp sugar
2 tbsp banana ketchup
1 siling labuyo, chopped finely, seeds removed
1/2 cup of cornstarch, dissolved in 2 cups of water

1. Heat oil in a pan and saute garlic and onion. Add ground pork. Cook over medium heat for about 10 minutes, stirring occasionally to prevent scorching.
2. Add shrimps, green peas, mushrooms, and spring onion. Season with salt.
3. Wrap in lumpia wrappers to from small rolls. Deep fry the rolls until the wrappers turn golden brown. Add oil if necessary. Serve with sweet-sour sauce.
4. To make sauce: Combine vinegar, sugar, ketchup, and chopped siling labuyo. Let boil, then pour in cornstarch mixture to thicken. Remove from heat.

* Pork may be substituted with flaked tuna fish. If using canned fish flakes, get theking that is soaked in water, not in oil. Drain fish flakes thoroughly before cooking.

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