Lumpiang singkamas

Jicama salted and drained, and it is the one fried lumpia that stays crunchy inside.

Shellfish. Not vegetarian — contains fish sauce, shellfish.

Ingredients

• 700 g jicama, peeled and julienned
• 200 g prawns, peeled and chopped
• 1 onion and 6 garlic cloves, chopped
• 2 tablespoons fish sauce
• 2 teaspoons salt
• 24 lumpia wrappers
• 2 tablespoons oil, for the filling
• oil, for deep frying

Method

1. JICAMA STAYS CRUNCHY WHEN IT IS COOKED, which no other filling here does. So this one is not cooked soft on purpose, and the salting is about water rather than texture.
2. Toss the jicama with the salt, leave 20 minutes, and squeeze it dry in a cloth. It gives up a great deal.
3. Fry the onion and garlic in the oil, add the prawns for 1 minute, then the jicama and fish sauce for 2 minutes only. It should still snap.
4. Cool completely.
5. Roll tightly and seal with water.
6. Fry at 175C for 3 minutes. Bite one: the wrapper should shatter and the inside should still crunch. If the inside is soft, the filling was cooked too long rather than fried too long.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes