Lumpiang Ubod
by Chef's Classics
INGREDIENTS:
1 kilo ubod, julienned
¼ kilo small size shrimps, peeled and deveined
1 cup chicken breast, cooked, shredded
3 tbsp of oil
4 cloves garlic, minced
1 pc onion, chopped
1 carrot, shredded
Salt and pepper to taste
Green ice lettuce
For the sauce:
¼ cup soy sauce
2¾ cups water
¼ cup water for the cornstarch
½ cup brown sugar
2 tbsp of cornstarch, diluted into ¼ cup water
2 tbsp of peanut butter
1 head of garlic, minced
1 cup peanuts, ground
For the wrapper:
2 eggs
1 cup water
½ cup flour
½ cornstarch
65 grams unsalted butter
Butter, for coating the pan
INSTRUCTIONS:
1. For the sauce, Combine soy sauce, water and sugar in a sauce pan. Bring the mix to a boil.
2. Whisk the mix vigorously and add diluted cornstarch. Cook until thickened.
3. Add peanut butter and stir until it dissolves and is well combined.
4. For the lumpia wrapper, Combine flour, cornstarch, water, egg and melted butter. Whisk together until well combined and smooth.
5. Heat a nonstick pan and grease the pan with butter.
6. Pour ¼ cup batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip.
7. Remove lumpia wrapper from the pan by sliding onto plate. Repeat the process with remaining batter.
8. Saute garlic and onions in a Chef’s Classics Lavender Frypan.
9. Add shrimp, chicken, ubod and carrots. Cook until tender.
10. Season with salt and pepper. Then, transfer to a plate.
11. Lay a wrapper on a clean, flat surface and place lettuce on top. Add four tbsp of ubod and fold.
12. Pour sauce on top of the lumpia. Sprinkle fresh minced garlic and ground peanuts.
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