Category : International Cuisine
Author : Olga Drozd
Hits : 3202
Date : 21/06/2003
PHILIPPINE ISLANDS LUMPIA SARIWA--LETTUCE AND SHRIMP ROLLSLettuce and shrimp rolls add an exotic touch to a buffet table.1 cup raw shrimp with heads1 1/2 cups water2 garlic cloves, minced1/4 cup oil1/3 cup chopped onion3 slices bacon, diced3 1/2 cups cut green beans3 1/2 Tablespoons soy sauce1 1/2 teaspoons salt3/4 cup shredded cabbage1 cup diced cooked pork2/3 cup sliced water chestnuts1 cup lima beans1/2 cup toasted chopped almondsLettuce leaves2 tablespoons flour6 tablespoons sugar
1. SHELL and devein shrimp, reserving heads.2. POUND shrimp heads. Add 1/2 cup boiling water. Let stand 30 minutes.3. STRAIN, reserving liquid. Discard heads.4. SAUTE garlic in oil.5. ADD shrimp, onion, bacon, green beans, 1 Tablespoon soy sauce, salt, cabbage, pork, water chestnuts, lima beans and reserved shrimp liquid. Cover. Cook until vegetables are tender, about 20 minutes. COOL.6. PLACE 1 to 2 Tablespoons of filling mixture and 1/2 teaspoon almonds on a lettuce leaf.7. WRAP. Fasten with pick if necessary. REPEAT until filling is used.8. BLEND flour and sugar in saucepan. ADD 2 1/2 Tablespoons soy sauce and 1 cup water gradually. COOK, stirring, until thickened.9. SERVE as a dip with lettuce and shrimp rolls. Approximately 4 dozen.
Good-quality zucchini should be firm, smooth-skinned and small in size. The surface will shiny and dark-green in color.
Avoid product that is soft, (...)
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