May 01, 2012

Lumpia Semarang (Central Java)


     250 grams of bamboo shoots, boiled, chopped fine
     3 tablespoons cooking oil
     4 cloves garlic, mashed
     5 red onions, mashed
     200 ml of water
     Rebon 200 grams shrimp, soaked in warm water, drained
     100 grams of carrots, sliced ​​into small dice
     2 leeks, thinly sliced
     ½ teaspoon pepper
     1 teaspoon salt
     2 tablespoons granulated sugar
     1 tablespoon soy sauce
     15 sheets of spring roll skin
     2 tablespoons flour, dissolved in water

Tauco sauce (boil all ingredients until thick)

     3 cloves garlic, finely chopped
     8 pieces cayenne pepper, thinly sliced
     ½ tsp salt
     1 tablespoon tauco
     Sliced ​​2 tablespoons brown sugar
     1 tablespoon lemon juice
     2 tablespoons soy sauce
     200 ml of boiled water

How to make

         heat oil and saute garlic and shallots until fragrant and cooked. Add water, add the shrimp rebon, carrots, and scallions. Enter the other spices, stir, and cook until all ingredients are cooked and the water runs out, remove, let cool.
         prepare two pieces of spring roll skin, take two tablespoons of stir the contents, put on a spring roll skin. Fold both sides of the spring roll skin, then roll and tape with a solution of wheat flour.
         fried spring rolls until the yellow-brown. Remove and drain. Serve spring rolls with sauce.

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