Tuesday, March 19, 2013


50g vermicelli (sotanghon)
12 rounds of lumpia wrapper
1bundle asparagus
Slices of fried tofu
24 medium shrimp (unpeeled)
½ small bead green leaf, red leaf or romaine
Lettuce about 10 to 12 leaves
2 carrots
1 large cucumber
3 stalks of scallions

For the sweet peanut sauce:
1 shallot 1-2 cloves garlic
½ tbsp. hoisin sauce
1 tbsp. vinegar
¼ cup water
2 tsp. red chili paste
2 tbsp. chopped peanuts for garnish

1. Bring a pot of water to a boil and cook the unshelled shrimp till pink and opaque, around 2-3 minutes.
2. Remove the shrimp but keep the water boiling.
3. Add the 50g. Vermicelli and cook for a minute or so.
4. Peel and slice the shrimp in half-lengthwise.
5. Break apart and slice the lettuce leaves and cut into thin strips.
6. Peel and cut the carrots and cucumber into long thin strips.
7. Cut tofu into small pieces.
8. In a large bowl or pan, big enough to accommodate the lumpia wrapper.
9. Start filling ingredients and vermicelli.
10. for the sweet peanut sauce:               
       Place all the ingredients in a sauce pan.
       Simmer until sauce is thick.
       Set aside, garnish with more chopped peanuts.
 11. Ready to serve.

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