Ingredients:
shrimps (shelled and deveined)
green mango (sliced in sticks)
Lumpia wrapper (medium-square)
ginger (finely chopped)
Garlic (finely chopped)
sesame oil
7 GAJINOMOTO GINISA FLAVOR MIX
bagoong (kamayan,sweet)
onions
coconut milk
sugar
orange
canola oil
cornstarch
mint
egg beaten for egg wash
oil for deep frying
Cooking Procedure:
1. Heat oil in pan,saute garlic and ginger.Add shrimps,sesame oil and season with aji ginisa,cook for just 3 mins.Let it cool and slice.
2. Place cooked shrimps in the near corner of of lumpia and add green mango on top of the filling.Roll lumpia as tightly as possible,brush edges with egg wash to secure ends.
3. Dust rolls with cornstarch and deep fry in very hot oil 4 3mins.Remove Rolls and drain on paper towels.
4. For bagoong cream, Saute onions and garlic.Add bagoong, heat 4 1 min. Add coconut milk,let it boil 4 another min.set aside.
5.For orange ginger dip,Squeeze the juice of the orange,add a sprinkle of sugar,sesame oil, ginger and chopped mint. Wisk in a tablespoon of canola oil.
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