This recipe is best with
Recipe Ingredient
- Filling:
- 1.2kg coconut heart, julienned
- 100g carrots, julienned
- 200g chicken meat, finely diced
- 100g shrimps, finely diced
- 5g garlic, chopped
- 5g shallots, chopped
- 30g oil
- 30g chicken stock
- Fresh lumpia wrapper/crepe:
- 1 cup flour
- 1/2 cup cornstarch
- 3 eggs
- 2 cups fresh milk
- salt to taste
- Peanut Sauce:
- 2 tbsps peanut butter
- 1 litre chicken stock
- 10g chopped garlic
- 3/4 cup sugar
- 4 tbsps light soya sauce
- a dash of ground white peppercorn
- cornstarch for thickening
- 10 pieces of iceberg lettuce
Instructions
- To prepare filling: Lightly saute garlic, shallots, chicken, shrimp, carrot and coconut heart. Add chicken stock and leave to simmer. Adjust seasoning, then leave aside to cool.
- Top a piece of lumpia wrapper with lettuce. Place filling on top and roll up the lumpia wrapper the way you would roll popiah but with one end open. Serve with peanut sauce.
- To prepare lumpia wrapper: Mix ingredients well and strain. Pour a thin layer into warmed non-stick pan to cook. Remove the crepe before it turns golden brown. Repeat steps until mixture is finished.
- To prepare peanut sauce: Place all ingredients together in a pot to boil. Stir the mixture gradually. Thicken the mixture with cornstarch.
