lumpia
Lumpia Basah
It literally means "wet spring roll" which means spring roll without frying. It is similar to the Vietnamese spring roll with bean sprouts, carrots, shrimp and/or chicken, and served with sweet tauco (another Hokkien word for salted soybeans) sauce.
Lumpia Semarang
Named after the capital city of Central Java in Indonesia, Semarang. Originally made by Chinese immigrants, this lumpia is filled with bamboo shoots, dried shrimp, chicken, and/or prawn. It is served with a sweet chili sauce made from dried shrimp (optional), coconut sugar, red chili peppers, bird's eye chili peppers, ground white pepper, tapioca starch, water, and baby shallots. Lumpia Semarang is served either deep-fried or unfried, as the filling is already pre-cooked.
Lumpia Surabaya
Named after the city of Surabaya in East Java, where this lumpia was originally made. It is made of mostly the same ingredients of lumpia semarang, but much less sweet in taste. This recipe is adapted from Tabloid Nova which I changed in seafood filling. The original recipe only used shrimp and squids. I also created my own dipping sauce for this lumpia.
Ingredients:
15-20 lumpia wrappers
Filling Mixture
2 tbsp oil for sauteeing
2-3 cloves garlics, minced
400 g seafood medley (raw squids, raw octopus, raw shrimps, raw cuttle fish, cooked mussels, cooked clams)
1 tbsp oysters sauce
1/2 tsp ground white pepper
1 tsp sesame oil
1 tbsp cornstarch, dissolve in a small amount of water
oil for deep frying
Dipping Sauce
honey mustard (you can subtitute for regular mustard)
mayonnaise
relish
hot chili sauce (I used Indonesian hot chili sauce)
Directions:
1. Chop shrimp, octopus, and cuttle fish. Dice squids into 1/2 x 1/2 cm cubes.
2. Sautee garlic at a medium-high heat in a pan until fragrant. Add raw seafood and stir fry until color changed. Add oysters sauce, salt, white pepper, sesame oil, and cooked seafood (mussels and clams); stir evenly. Thicken by adding cornstarch mixture, cook and stir for couple more minutes. Remove from the heat.
3. Take 1 lumpia wrapper and fill with 1 tbsp filling mixture. Wrap and shape.
4. Deep fry until golden brown. Mix all ingredients for dipping sauce. Serve lumpia with the dipping sauce
Topic: lumpia
No comments found.
