- 1/2 cup shrimps
- 1/2cup pork
- 1 cup shredded cabbage
- 1/4 cup garbanzos
- 1 cake tokua
- 2 cloves garlic
- ½ tbsp. sugar
- Toyo and pepper to taste 1 small onion
- 1 Spanish sausage
- 1/4 cup ham
- 1/2cup potatoes
- 1/2 cup lima beans
- 1 small carrot cut into strips
- 1/2 cup shrimp juice
- Salt
- Lumpia wrappers and lettuce
- 1 cup ubod (coconut)
Blanch the shrimps, boil the pork until tender. Slice and cut the other ingredients, pound shrimp heads and mash in 1/2 cup pork broth. Strain liquid. Fry tokua until golden brown then add the pounded garlic1 onion, shrimps, pork and the lima beans. Add meat shrimp liquid, sausage, toyo and 1/2 tablespoon sugar. Wher. the lima beans are half done, add the potatoes, ham, carrot, ubod, cabbage and garbanzos and let boil for five minutes. Season with salt and pepper. Let cool and wrap in lettuce and wrapper.
How to Make Lumpia Wrappers
- 2 cups flour
- 1 cup cold water
Mix the water and flour well. Work continuously with the hanth in up and down motion until the gluten part of the flour will stic: together into a mass and dough can be picked up at once. Grease very slightly a clean carajay. Drop a small ball of dough (in just second) pressing it into a round sheet lightly and evenly over th deep part of the carajay, lift and pick very thin crust that sticks as it dries up.
CAUTION:
Never make the heat of the fire too intense. Regulate it by using charcoal. Grease the carajay very slightly in the beginning, but avoid greasing it too often. When the wrapper is removed scrape with a knife any remaining dough in the carajay, and wipe with a clean cloth, used for the purpose. Trim neatly the edges of the wrapper.
