February 15, 2013

Lumpiang Sariwa Togue Version

Lumpiang Sariwa

Most versions of this food use coconut ubod or singkamas. Here, I used togue as main ingredient.

You will need:
For the stuffing:
¼ kilo togue (mung bean sprouts)
100 grams shrimps, skin and head removed
1 medium-sized carrot
1 medium size kamote (sweet potato)
Garlic and onion for sautéing
Salt and pepper to taste
For the wrapper:
1 cup cornstarch
1 cup water
1 egg
1 tbsp cooking oil

For the sauce:
¼ cup cornstarch
1 cup water
¼ cup brown sugar
2 tbsp. soysauce
6 cloves garlic, minced
Dash of pepper
Peanut, roasted and ground for toppings

Here’s how to do it:
Sauté onion and garlic. Add the remaining ingredients for the stuffing until cooked. Set aside

For the wrapper: Beat the egg then add water before adding cornstarch and cooking oil. Mix until no more lumps is observed.

In a pre-heated pan (better if you have flat surface), pour about ¼ cup and spread all over the pan. Let it cook until all sides are starting to rise before removing from the heat. Do this to the rest of the mixture.

For the sauce: Mix all the ingredients except for the garlic. Place over low heat stirring constantly until it became clear and translucent. Add garlic. You may adjust saltiness or sweetness of the sauce depending on your preference.

Wrap about ¼ cup of the stuffing and serve with sauce, topped with ground peanuts.

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