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From:
Date: 3/5/2003
Time: 3:32:17 PM
Remote Name: 64.173.150.66
Wrappers 2 large eggs 1-1/4 cups water 1/2 cup cornstarch 1/2 cup flour 1/8 teaspoon salt
About 3 tablespoons cooking oil
Filling 1/2 cup julienned onion 1 teaspoon minced garlic 1 boneless, skinless chicken breast half, thinly sliced 1/4 pound medium raw shrimp, shelled, deveined, and halved 1-1/2 cups finely julienned jicama 1/2 small carrot, finely julienned 2 green onions, finely julienned 2 teaspoons oyster-flavored sauce 1 teaspoon Filipino fish sauce (patis) 1/4 teaspoon black pepper
5 tender lettuce leaves
Getting Ready Prepare wrappers: In a bowl, whisk together eggs, water, cornstarch, flour, and salt until smooth. Strain batter.
Place a nonstick 8-inch omelet pan over medium heat until hot; brush with 1/4 teaspoon oil. Pour 1/4 cup batter into pan; tilt pan so batter covers entire surface. Cook until edge of wrapper is lightly browned and surface looks dry, about 45 seconds. Loosen edge with a spatula, turn wrapper, and cook 10 seconds longer. Turn wrapper out of pan onto a plate. Repeat to use all batter.
Cooking Prepare filling: Place a wok over high heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add onion and garlic. Stir-fry for 30 seconds. Add chicken and shrimp; stir-fry for 2 minutes. Remove from pan. Heat 1 tablespoon oil. Add jicama and carrot; stir-fry for 1 minute. Add green onions; cook until vegetables are tender crisp, about 2 minutes. Return chicken mixture to pan; add oyster-flavored sauce, fish sauce, and pepper; cook for 1 minute. Cool.
Cut lettuce in half lengthwise. For each lumpia, place a piece of lettuce on wrapper. Spoon about 1/3 cup filling into center of wrapper. Fold bottom third of wrapper over filling, then fold in sides.
Serve with garlic dipping sauce or a mixture of hoisin sauce and soy sauce.