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Written by Robert
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Monday, 04 August 2008 |
Lumpiang
Prito literally means fried spring roll. It consists of a briskly
fried pancake filled with bean sprouts and various other vegetables
such as string beans and carrots. Small morsels of meat or seafood
may also be added. Though it is the least expensive of the variants,
the preparation – the cutting of vegetables and meats into
appropriately small pieces and subsequent pre-cooking – may prove
taxing and labor-intensive. This variant may come in sizes as little
as that of lumpiang shanghai or as big as that of lumpiang sariwa. It
is usually eaten with vinegar and chili peppers, or a soy
sauce-and-calamondin juice mixture known as toyo-mansi.
CATEGORY:
Serves
8-10
Preparation
time : 1 hour
Cooking
time : 15 minutes
Ingredients
:
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300
g (3 cups) bean sprouts
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200
g (7 oz) fresh prawns
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375
ml (1½ cups) water
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200
g (7 oz) lean pork,diced or minced
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1
small onion, chopped
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3-4
garlic cloves, crushed
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1
medium carrot,cut into very thin strips
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1
medium sweet potato,cut into very thin strips
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23-30
spring rolls wrappers
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250
ml (1 cup) oil
Vinegar
Garlic Dip
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250
ml (1 cup) vinegar
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½
head of a whole garlic,chopped
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1
tsp salt
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¼
tsp pepper
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1
red chili (optional),thinly sliced
Cooking
Procedure :
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1. To
prepare the Vinegar Garlic Dip,combine all the Dip ingredients in a
bowl, mix, then set aside
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2. Wash
and clean the bean sprouts well,removing the tails. Peel and devein
prawns,the reserve the heads and shells. Cut each prawn into 2-3
pieces. Pound the prawn heads and shells lightly. Pour into 250 ml
(1 cup) of the water and strain liquid into a bowl to obtain prawn
stock. 3. Set aside the prawn stock and discard the head and the
shells.
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In
a large skillet, simmer pork in remaining water until fat is
rendered . Remove pork from skillet and reserve the rendered fat. In
a wok, heat this fat and saute onion about 1-2 minutes. If fat from
pork is not enough,add a little oil. Add garlic and saute until
fragrant then add carrot and sweet potato and saute f0r 1-2 minutes.
Pour in reserved prawn stock. Stir in bean sprouts and pork and
simmer until vegetables are tender. Remove from heat and let cool
for about 30 minutes.
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4. Steam
springs rolls wrappers for 2-3 minutes. Put about 3 tablespoon of
the bean sprouts mixture into each wrapper. Brush the edges of each
wrapper with water and roll wrapper to enclose filling completely,
Make sure wrappers are well sealed.
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5. Heat
the oil on the wok. Fry the wrapped springs rolls until golden brown
. Remove from the heat and drain on paper towels. Serve with Vinegar
Garlic Dip.
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