Shrimp & Shiitake
Mushroom Lumpia with Orange Chili Mint
Yield: 24 servings
Lumpia Ingredients
-
2 lb Diced Peeled Fresh
Shrimp
-
2 c Chopped Shiitake
Mushrooms
-
1/2 c Thin grated Carrot
-
2 oz Bean Sprouts
-
2 oz Shredded Kai -Choy
Chinese Mustard
-
2 oz Shredded Won Bok
Cabbage
-
1/2 oz Garlic Chopped
-
1/2 oz Chopped Lemongrass
-
4 ea Kaffir Lime Leaves
-
4 oz Cooked Long Rice
Noodles
-
2 tb Chopped Fresh Mint
-
2 oz Chopped Fresh
Cilantro
-
1/2 oz Nam Pla Fish Sauce
-
1 oz Oyster Sauce
-
1 tb Hot Chili Paste
-
Sesame Oil
-
Soybean Oil
-
24 Lumpia Wrappers
Sauce Ingredients
-
3 Oranges
-
2 c Rice Wine
-
1/2 c Rice Vinegar
-
1/2 Bottle Lingham Chili
Sauce
-
Fresh Picked Mint Leaves
Directions
Lumpia:
-
Stir fry at high heat in
a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot,
cabbage, mustard, mushrooms, bean sprouts.
-
Add the lime leaves,
cilantro & mint and season with the oyster sauce, fish, soy and chili paste
to taste, keeping the vegetables crisp.
-
Set aside to cool.
-
Fold in the cooked rice
noodles with the vegetable mixture.
-
In a hot saute pan stir
fry the chopped shrimp in sesame-soybean oil with chopped ginger & garlic,
finishing with the same seasonings of fish soy, oyster sauce & chili paste.
-
Combine the shrimp with
the vegetable/noodle mixture.
Assemble:
-
On a lumpia wrapper,
place a mound of the shrimp vegetable mix, brush the edges lightly with egg,
then roll the mixture up folding in the edges to close the ends.
-
Pan fry in soy bean oil
til golden brown & crispy and drain well on paper towels.
-
Place the orange chili
sauce on a plate and slice the rolls at an angle, arrange on the sauce &
garnish with a spoonful of the diced fruit salsa, mint, cilantro and black
seeds.
Sauce:
-
In a sauce pan, add the
wine, vinegar, oranges cut in half and squeezed (include rind & skin).
-
Bring to a boil.
-
Add the lingham chili
sauce, simmer for about 5 minutes, and strain.
-
Set aside warm.
