Philippines - Shrimp & Shiitake Mushroom Lumpia with Orange Chili Mint

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.

Philippines - Ukoy (Shrimp Patty)

Ukoy 

(Shrimp Patty)

Ingredients

BATTER

-       1 cup all-purpose flour

-       1 cup cornstarch

-       1 1/2 teaspoons baking powder

-       1 1/2 teaspoons salt

-       1/2 teaspoon pepper

-       1/4 cup annatto water

-       1 1/2 cups shrimp broth

-       1 egg, well beaten

-       cooking oil

TOPPING

-       2 cups bean sprouts

-       1 cup chopped green onion

-       2 pieces tofu, cut into strips

-       1/2 lb small shrimp, cleaned

-       1 cup papaya

Directions

-       Sift the first five batter ingredients together in a bowl.

-       Blend in the annatto water, broth and egg.

-       Beat until smooth.

-       Heat oil in high heat for deep-frying.

-       Set aside.

-       Arrange a bed of bean sprouts and green papaya in a saucer.

-       Top with some green onion, tofu strips and shrimps.

-       Add about 1/3 cup of batter.

-       Slide the mixture carefully into the hot oil.

-       Fry until crisp and brown on both sides.

-       Drain.

-       Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.

Philippines - Hot and Sour Shrimp with Watercress And Walnuts

Hot and Sour Shrimp with Watercress And Walnuts

Yield: 1 servings

Ingredients

-       1 lb Large uncooked shrimp, -peeled, deveined, -butterflied

-       4 tb Dry Sherry

-       1 tb Grated peeled fresh ginger

-       1/2 c Chicken stock or canned -broth

-       2 tb Soy sauce

-       2 tb Catsup. [See note. S.C.]

-       1 tb Cornstarch

-       1 tb Rice vinegar or white wine -vinegar

-       1 tb Sugar

-       1 ts Oriental sesame oil

-       1/4 ts Cayenne pepper

-       6 tb Peanut oil

-       2 tb Chopped walnuts

-       3 bn Watercress, trimmed

-       2 md Bell peppers, cut into -1-inch squares

-       2 Garlic cloves, minced

-       8 Green onions, cut -diagonally into -1-inch-long pieces

Directions

-       A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions.

-       Watercress makes a colorful bed for the shrimp.

-       Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl.

-       Cover and refrigerate for 30 minutes.

-       Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl.

-       Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat.

-       Add walnuts and stir-fry for 1 minute.

-       Transfer walnuts to plate using slotted spoon.

-       Add watercress to wok and stir-fry until just wilted, about 1 minute.

-       Divide watercress among plates.

-       Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute.

-       Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute.

-       Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.

-       Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.

NOTE: You can use Jufran sauce rather than catsup. Jufran is a Philippino sauce that's looks and tastes much like catsup. It's made from bananas and other stuff, however and has a more complex and interesting taste. It comes in both mild and hot forms. The mild is not too hot++somewhat like a spicy catsup. The hot stuff is much hotter, although not intolerably so. If you use this, be prudent about how much cayenne you use, at least the first time until you can see how they balance out.

Makes four servings; about 265 calories per serving.