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Method:
Shell the shrimps and dice the meat,
reserving the shells. Heat the oil in a pan to fry the shrimp
shells until aromatic. Add the water and bring to the boil.
Lower heat and simmer for about 20 minutes. Strain shrimp stock
and set aside. In a clean pan, heat the tablespoon of oil and
fry the garlic until aromatic. Add the diced chicken and diced
shrimps. Fry for a few seconds before adding the shrimp stock.
Bring to a boil. Add yam bean and carrot. Simmer over low
heat until the yam bean is tender. Season to taste with sugar,
salt and pepper. To serve, place a lumpia wrapper on a plate and
lay a lettuce leaf on it. Spoon some of the filling on the
lettuce leaf and roll up. Serve with the sauce.
Lumpia Wrapper:
Mix all the ingredients together into a
smooth batter. Grease a griddle or frying pan very lightly.
Coat the pan thinly with batter and cook until set. Remove and
repeat with the remaining batter, stacking up the crepes as they cook.
Lumpia Sauce:
Combine all the ingredients in a pan and
cook until the mixture is thick. Serve spooned over the lumpia.
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