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Merry Christmas everyone!!
No Filipino celebration is complete without some form of lumpia so here’s my twist and take on it combining my two favorite cuisines. I still don’t know what I should call it though… it’s kinda like a mix between Rocket Shrimp, Lumpia and Ebiyaki. Please let me know in the comments what I should call this dish!! :
- 15 pcs tiger prawns (peeled and deveined)
- Spring roll wrapper (lumpia wrapper)
- 1/2 kg ground meat of choice
- 1/2 small cabbage (finely chopped)
- 2 stalks leeks (finely chopped)
- 1 tbsp Benishoga finely chopped (japanese pickled ginger)
- 1 tbsp grated garlic
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 1 egg
- Salt & Pepper to taste
- cornstarch slurry
:
- Takoyaki sauce/Tonkatsu sauce
- Japanese Mayo
- Aonori powder
- Bonito flakes
:
- Make shallow cuts along the shrimps belly in order to straighten it out. set aside.
- Mix together your ground meat of choice with spring onions, cabbage, pickled ginger, garlic, soy sauce, sesame oil and egg. Add salt & pepper to taste. Mix thoroughly and set aside.
- Fold large square spring roll wrapper in half adding cornstarch slurry to bind it. Add about 1 tbsp of meat filling inside and place your shrimp in the center leaving the tail exposed. gently tuck and fold over the wrapper making sure only the shrimp tail is exposed. make sure to add cornstarch slurry to bind it.
- Deep fry in neutral oil for about 5 mins at 375F or until crispy and golden brown.
- Top spring rolls with Takoyaki sauce, Japanese Mayo, Aonori powder and Bonito flakes. Serve and enjoy
