Recipe: Lumpiang Shanghai with Embotido twist
MANILA, Philippines — Ever had Lumpiang Shanghai with a rich and dense filling like Embotido? If you haven’t, you will now — and from your own kitchen, too.
Celebrity chef Jackie Ang Po shares this recipe of the exquisitely festive Christmas Embotido Shanghai she created for California Raisins. It is easy to follow that you would want to make it right away.
Christmas Embotido Shanghai
Ingredients:
For the filling:
500 grams pork
2 pcs. pork cubes
1 tbsp. calamansi
70 grams onion (1 pc.)
20 grams garlic (6 cloves)
30 grams spring onions
80 grams carrots, chopped very fine
20 grams pimiento, optional
80 grams California Raisins, chopped
30 grams flour (4 Tbsps.)
1 egg
60 grams bread crumbs
100 grams cheese, cubed
90 grams hotdog, cut into small cubes
2 pcs. lumpia wrappers
For the sweet and sour raisin sauce:
1/2 cup banana ketchup
1/4 cup vinegar
2 tbsps. soy sauce
1/4 cup California Raisins, finely chopped
For the slurry:
1/2 cup water or pork stock
1 tbsp. cornstarch
Procedure:
1. Mix together all ingredients, except lumpia wrappers. Cut lumpia wrapper into two.
2. Chill and place in a piping bag.
3. Pipe around 20 grams of the filling on the edge of the lumpia wrapper. Seal with starch slurry.
4. Cut into two.
5. Fry right away or freeze. Make sure to fry until really golden brown. Freshly made or frozen: 12 to 15 minutes at 325°F.
6. Use a wire basket or rack to cool the Lumpiang Shanghai. Serve with sauce.
7. To make the sauce, simply mix together all ingredients for the sauce in saucepan and simmer. Dissolve cornstarch in water or pork stock to make a slurry and use to thicken the sauce.
*Makes about 57 pieces.
*Note: Do not place raw Lumpiang Shanghai in the refrigerator. Either cook or freeze right away. No need to thaw out frozen Shanghai before frying.
