LUMPIANG SARIWA (with Homemade Wrapper and Sauce)

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1.60 from 5 votes

LUMPIANG SARIWA (with Homemade Wrapper and Sauce)

Prep Time25

Cook Time15

Total Time40

Servings: people

Calories: 549kcal

Cost: $6

Ingredients

175.8 grams Shrimp shelled and deveined
1/4 kg ground chicken
1 pc onion chopped
3 cloves garlic chopped
1 pc sweet potato julienned
1 pc carrots julienned
200 grams green beans chopped
1 pc turnip/singkamas (jicama) julienned
1/2 cup water for filling
1 1/2 cup cabbage chopped
Lettuce
cooking oil
black pepper
1 pc chicken cubes
2 tbsp fish sauce
6 tbsp water for constarch mixture in sauce
2 tbsp cornstarch for constarch mixture in sauce
6 tbsp brown sugar for sauce
1 1/2 cup water for sauce
1 tbsp garlic (minced) for sauce
1 1/2 tbsp soy sauce for sauce
1/3 cup peanuts for toppings
2 pcs egg for wrapper
2 tbsp cooking oil for wrapper
1 1/2 cup water for wrapper
1 cup all purpose flour for wrapper

Instructions

For the filling, heat pan and drizzle with cooking oil. Sauté garlic and onion. Add the groundchicken. Dash with black pepper to taste.
Once water from the ground chicken dries up, addsweet potato and carrots. Stir. Addchicken cubes and fish sauce, continue to stir. Add shrimp, green beans and turnips.
Add ½ cup water and simmer while continuously stirring.
Mix in cabbage once the water stars to dry out. Continue stirring for 1 to 2 minutes or until the mixture has dried. Remove pan from the stove and set aside to cool.
For the sauce, dissolve 1 tbsp. corn starch and 3 tbsp. water in a small bowl. Set aside.
Boil1 ½ cup water in a sauce pan and add in sugar. Mix well and bring into a boil.Add garlic and soy sauce. Stir then add the water and cornstarch mixture. Simmerwhile continuously stirring.
Make and add another water and cornstarch mixture and mix. Repeat this until you get the thickness you desire.
Remove pan from heat and set aside.
Heat another pan, drizzle with cooking oil and stir fry peanuts.
Continuously stir until the peanuts cook (there is visible burnt spots). Remove peanuts fromthe pan and crush them. Set aside.
For the wrapper, whisk eggs in a bowl. Add 2 tbsp oil and 1 ½ cup water and continue mixing.
Gradually add all purpose flour. Continue whisking until the mixture is free from lumps.
On low fire, heat a non stick pan and grease with a small amount of cookingoil. Brush the cooking oil to spread it.
Pour in a portion of the mixture enough to cover the base of the pan.
Tilt the pan from side to side to spread themixture evenly on the pan. Cook for 1 to 2 minutes. Remove from the pan.
Repeat procedure for the remaining mixture.
For the assembly and plating, place 1 wrapper on a flat surface, and lay a lettuce leaf on the middle top portion of the wrapper.
Scoop in 2 to 3 spoons of filling on top of thelettuce leaf. Fold the bottom and sides of the wrapper to secure the fillinginside. Transfer on a plate. Repeat for the remaining filling and wrappers.
Drizzle sauce on top and sprinkle with peanuts. Serve and enjoy.

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