Lumpiang Sariwa wraps tender pork, shrimp, and vegetables in soft crepes with peanut sauce.
1 hour 10 minutes · Serves 6
Ingredients for Lumpiang Sariwa
1 cup flour
2 eggs, beaten
2 cups water
Salt, to taste
Peanut oil
200 g pork, finely chopped
150 g shrimp, shelled and chopped
1/4 head cabbage, thinly sliced
2 medium carrots, thinly sliced
2 cups bamboo shoots, sliced
1/4 cup chicken stock
6 lettuce leaves
12 cloves garlic, 6 minced and 6 left whole with skins
1 cup peanuts, crushed
1/3 cup brown sugar
1/3 cup soy sauce
1 cup water
3 tablespoons cornstarch, dissolved in 1/2 cup water
Cooking oil
How to cook Lumpiang Sariwa
1.Whisk flour with 1 cup water, salt, eggs, and remaining water. Cook 1/4-cup portions in a lightly oiled low-heat pan, 90–120 seconds, flip, then cook 15 seconds.
2.Boil bamboo shoots in salted water until tender and drain. Stir-fry pork in oil, then garlic for 1 minute and bamboo shoots for 2 minutes.
3.Add carrots, cabbage, and shrimp; stir-fry 1 minute. Add stock and cook over high heat until dry, then drain the filling.
4.Boil whole garlic in water until soft; peel and mash. Sauté minced garlic, then add soy sauce, water, sugar, mashed garlic, and half the peanuts.
5.Simmer sauce, stir in cornstarch slurry over low heat until thick, then cool slightly.
6.Place lettuce and filling on each crepe, roll tightly, and top with peanut sauce and remaining crushed peanuts.
