Lumpia Recipe
Material:
For skin:
* 250 gr flour
* 250 cc water
* 1 egg white
* 1 teaspoon salt
For the filling:
* 1 / 2 kg of bamboo shoots, thinly sliced
* 250 gr minced chicken meat
* 50 grams of dried shrimp, rinsed puree
* 200 gr shrimp, peeled, thinly sliced
* 6 pcs shallots, thinly sliced
* 3 cloves garlic, thinly sliced
* 3 stalk celery, thinly sliced
* 1 / 2 teaspoon pepper
* 1 / 2 teaspoon salt
* 1 / 2 tsp sugar
* 1 / 2 teaspoon seasoning flavor
* 1 / 2 tablespoons soy sauce
* 1 / 2 tablespoons soy sauce
* Cooking oil to taste
To complement:
* Pickled cucumber and chili sauce.
* Garlic sauce: Puree 2 cloves garlic, put sugar, salt, and vinegar to taste. Add a little boiled water and stir well.
* Sweet sauce: Dissolve 2 tablespoons corn starch with 150 cc of water. Cook over low heat until the liquid slurry, put slices of brown sugar and soy sauce, stir well.
How to Make:
1. For skin: Mix all ingredients average. Knead until can dipulung. Place a flat pan on the stove over low heat. Basting with oil, pour batter, a movement with a movement, then pull quickly. If the edges are dry, remove, place on a cutting board. Place a piece of banana leaves to prevent sticking.
2. Create content: heat 3 tablespoons oil in a skillet, saute the shrimp until fragrant. Enter minced shrimp and chicken, stir until no water. Lift. Remaining oil add 2 tbsp cooking oil again, to use for sauteing. Saute onion and garlic until fragrant, put bamboo shoots, stirring, until limp. Insert the meat and shrimp stir, put soy sauce, chicken stock 100cc, and all seasonings. Cook until dry, put the celery and stir well.
3. Take a piece of skin, place 1 tablespoon dough contents. Luipat, basting the edge of the fold with a liquid batter made from flour and water to be attached. Repeat until all dough is exhausted.
4. Fry spring rolls until cooked and colored kecklatan. Remove and drain. Serve with complement
For less than 10 units.
