Philippine Islands Lumpia Sariwa (Lettuce and Shrimp Rolls)

by olga

Servings: 4 dozen

INGREDIENTS

1 cup raw shrimp with heads
1/2 cups water
2 garlic cloves, minced
1/4 cup oil
1/3 cup chopped onion
3 slices bacon, diced
3 1/2 cups cut green beans
1 Tablespoon soya sauce
1 1/2 teaspoons salt
3/4 cup shredded cabbage
1 cup diced cooked pork
2/3 cup sliced water chestnuts
1 cup lima beans
1/2 cup toasted chopped almonds
Lettuce leaves

FOR THE SAUCE:

2 tablespoons flour
6 tablespoons sugar
1 cup water
2 1/2 Tablespoons soya sauce

INSTRUCTIONS

1. Shell and devein shrimp, reserving heads.

2. Pound shrimp heads. Add 1/2 cup boiling water. Let stand 30 minutes.

3. Strain, reserving liquid. Discard heads.

4. Saute garlic in oil.

5. Add shrimp, onion, bacon, green beans, 1 Tablespoon soy sauce, salt, cabbage, pork, water chestnuts, lima beans and reserved shrimp liquid. Cover. Cook until vegetables are tender, about 20 minutes. Cool.

6. Place 1 to 2 Tablespoons of filling mixture and 1/2 teaspoon almonds on a lettuce leaf.

7. Wrap. Fasten with pick if necessary. Repeat until filling is used.

8. For the dipping sauce: Blend flour and sugar in saucepan.

Add 2 1/2 Tablespoons soy sauce and 1 cup water gradually. Cook, stirring, until thickened.

9. Serve as a dip with lettuce and shrimp rolls.

Approximately 4 dozen.

CHEF COMMENTS

Lettuce and shrimp rolls add an exotic touch to a buffet table.

Tagged: philippine, rolls add tags

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