[wpsf id="622"]

Lumpia Semarang
Lumpia Semarang
INGREDIENTS
Recipe Lumpia Semarang:
- 15 sheets of spring roll skin
- 2 tablespoons flour and 1 tablespoon water, diluted to adhesive
- Oil for frying
Recipe Lumpia Semarang Contetn:
- 3 cloves garlic, finely chopped
- 1 teaspoon roasted dried shrimp, finely chopped
- 50 grams of shrimp, coarsely chopped
- 50 grams of chicken, roughly chopped
- 2 eggs, beaten off
- 200 grams of canned bamboo shoots, sliced lighters
- 1 tablespoon soy sauce
- 1 / 2 teaspoon salt
- 1 / 4 teaspoon pepper
- 1 / 2 teaspoon sugar
- 2 tablespoons cooking oil
SAUCE:
- 1 clove garlic, finely chopped
- 300 ml water
- 50 grams of brown sugar, finely combed
- 1 / 4 teaspoon pepper
- 25 grams sugar
- 3 tablespoons corn starch and 1 tablespoon water, diluted to thickeners
INSTRUCTIONS
Contents:
- Heat the oil. Sauce garlic and dried shrimp until fragrant. Add the shrimp and chicken. Stir until the color changes.
- Set aside on the edge of the pan. Beat in the eggs. Stir until grained. Add the bamboo shoots. stir until wilted.
- Enter sauce, salt. pepper powder, and sugar. Cook until absorbed.
- Take a sheet of spring roll skin. Give the contents. Fold and roll. Glue with a solution of wheat flour. Fried in oil that has been heated until cooked.
Sauce:
- Boil the garlic and water until boiling. Enter the brown sugar, pepper powder, and sugar. Stir until dissolved.
- Thicken with corn starch solution. Cook until pop-letup.
- Serve with sauce lumpia semarang.