Lumpiang ubod

The one that is never fried: a soft crepe, with garlic-peanut sauce poured over.

Pork, Shellfish, Egg. Not vegetarian — contains fish sauce, pork, shellfish.

Ingredients

the wrappers

• 150 g plain flour
• 2 eggs
• 400 ml water
• 1 teaspoon salt
• oil, for the pan

the filling

• 600 g heart of palm, in fine batons
• 200 g pork belly, in small dice
• 150 g prawns, peeled and chopped
• 1 onion and 6 garlic cloves, chopped
• 2 tablespoons fish sauce
• 8 lettuce leaves

the sauce

• 400 ml water
• 60 g brown sugar
• 3 tablespoons soy sauce
• 2 tablespoons cornflour
• 6 garlic cloves, crushed
• 4 tablespoons roasted peanuts, crushed

Method

1. THIS ONE IS NEVER FRIED. It is the fresh sort, like a lumpiang sariwa, and every other lumpia on this site goes into oil. If you fry it you have made something else.
2. Whisk the flour, eggs, water and salt to a thin batter and rest it 30 minutes. Cook pale, soft crepes in a lightly oiled pan, about 18 cm, and stack them under a cloth. They must stay flexible, so take them off before they colour.
3. Render the pork until it browns, add the onion and garlic, then the prawns, then the heart of palm and the fish sauce. Cook 4 minutes -- ubod is tender already and goes stringy if pushed.
4. Drain the filling well and cool it to warm.
5. For the sauce, bring the water, sugar, soy and garlic to a boil, slake the cornflour in a little cold water and stir it in until it coats a spoon thickly.
6. Lay a lettuce leaf on each crepe, spoon filling along the middle, fold the bottom up and roll into an open cylinder.
7. POUR THE SAUCE OVER AT THE TABLE and scatter the peanuts. Sauced in the kitchen, the crepe is soft and grey by the time it arrives.

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