Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. turmeric
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 package lumpia wrappers
- 1 egg, beaten
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowl
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine shrimp, coconut, green onions, cilantro, mint leaves, garlic, cumin, coriander, turmeric, salt, and black pepper. Mix well.
2. Take a lumpia wrapper and place a spoonful of the shrimp and coconut mixture in the center.
3. Fold the bottom of the wrapper up over the filling, then fold in the sides, and roll up tightly.
4. Brush the top edge of the wrapper with beaten egg to seal.
5. Repeat with the remaining wrappers and filling.
6. Heat oil in a deep fryer or large pot to 350°F.
7. Fry the lumpia in batches until golden brown, about 3-4 minutes.
8. Drain on paper towels and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature for frying: 350°F
Serving size:
- Makes about 20 lumpia
- Serves 4-6 people
Nutritional information:
- Calories per serving: 320
- Total fat: 18g
- Saturated fat: 7g
- Cholesterol: 150mg
- Sodium: 550mg
- Total carbohydrates: 23g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 17g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or pork.
- Shredded coconut can be substituted with grated carrots or cabbage.
- Green onions can be substituted with regular onions or shallots.
- Cilantro and mint leaves can be substituted with parsley or basil.
Variations:
- Add chopped peanuts or cashews for extra crunch.
- Serve with sweet chili sauce or peanut sauce for dipping.
Tips and tricks:
- Make sure to seal the edges of the lumpia tightly to prevent the filling from falling out during frying.
- Do not overcrowd the fryer or pot when frying to ensure even cooking.
- Use a slotted spoon or tongs to remove the lumpia from the oil to avoid splatters.
Storage instructions:
- Leftover lumpia can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, preheat the oven to 350°F and bake the lumpia for 10-15 minutes until heated through.
Presentation ideas:
- Serve the lumpia on a platter with a side of dipping sauce.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with steamed rice and a side salad.
Suggested side dishes:
- Asian slaw
- Stir-fried vegetables
- Fried rice
Troubleshooting advice:
- If the lumpia wrappers are too dry, cover them with a damp towel to prevent them from cracking.
- If the filling is too wet, drain excess liquid before filling the wrappers.
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent foodborne illness.
- Use a food thermometer to ensure the internal temperature of the shrimp reaches 145°F.
Food history:
- Lumpia Semarang is a popular Indonesian snack that originated in the city of Semarang in Central Java.
Flavor profiles:
- The shrimp and coconut filling is savory and slightly sweet with a hint of spice from the cumin and coriander.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indonesian