Fresh Lumpia With Ubod - cooking recipe

Ingredients
    2 cups shrimp - deveined, cut into strips, heads reserved
    2 tablespoons olive oil
    2 cloves garlic, minced
    1 medium onion, chopped
    1/3 cup diced ham
    1 chorizo de bilbao (spicy Spanish semi-cured sausage), cut into strips
    1 (18.4 ounce) lean pork tenderloin, diced
    salt and ground black pepper to taste
    1 tablespoon soy sauce
    1 teaspoon white sugar
    1/2 head cabbage, shredded
    1 potato, cut into strips
    2/3 cup chickpeas, drained
    2 stalks celery, cut crosswise into slices
    1 carrot, cut into strips
    1 ubod (heart of palm), cut into strips
    25 leaves lettuce
    25 lumpia wrappers
Preparation
    Pound shrimp heads in a mortar until about 1/2 cup juice is released. Drain juice and reserve.
    Heat olive oil in a skillet over medium heat. Add garlic; cook and stir until slightly brown, 1 to 2 minutes. Add onion; cook until translucent, about 5 minutes. Stir in ham and chorizo; cook until juices release, about 2 minutes. Add pork; cook and stir until no longer pink, about 7 minutes. Season with salt and pepper.
    Place shrimp into the skillet; cook until opaque, about 3 minutes. Add the reserved shrimp juice and mix thoroughly. Add soy sauce and sugar; cook and stir until combined, about 2 minutes more. Add cabbage, potato, chickpeas, celery, carrot, and ubod. Cook until vegetables are tender, about 3 minutes. Let filling cool until safe to handle, at least 10 minutes.
    Lay a lettuce leaf on a lumpia wrapper. Place about 2 tablespoons of the filling over the center of the lettuce. Fold 1 end of the wrapper over the filling to secure the lower end; roll wrapper over to cover. Repeat with remaining lettuce, wrappers, and filling.

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