Lumpiang Isda / Fish Lumpia

This recipe is one of my children’s favourites. This is originally done with ground pork or beef and was called ‘Lumpiang Shanghai’ but here’s a little twist…

Ingredients:

1 tbsp oil
1 tsp garlic, chopped
¼ c onions
1 can tuna flakes in brine, drained*
¼ c carrots, chopped
1 stalk kinchay, chopped
½ tsp salt
1 pc egg
¼ tsp pepper, black, ground
1 pc chilli pepper, chopped (optional)
12 pcs lumpia wrapper, small
1 c oil

Procedure:

1. Heat oil.
2. Sauté garlic and onions.
3. Add tuna flakes.
4. In a bowl, mix sautéed tuna, carrots, kinchay, salt, egg, pepper and chilli pepper.
5. Put a tablespoon of fish filling on each wrapper. Roll and seal ends with water. ( can also use egg white for much secure seal).
6. Deep fry.
7. Put in a paper lined platter to drain off excess oil.
8. Cut off ends and cut into serving pieces.
9. Serve immediately with sweet and sour sauce or catsup.

*May replace tuna flakes with less expensive fish or any fish in season. I’ll always do this with galunggong.
For the sauce:
Sweet and Sour Sauce:

Ing:

1 tbsp soy sauce
2 tbsp banana catsup
3 tbsp vinegar
3 tbsp sugar, white
½ c water
3 tbsp cornstarch
2 tbsp onions, sliced thinly
½ pc green pepper, sliced finely lengthwise

Procedure:

1. Mix all the ingredients in a saucepan, except onions and green pepper.
2. When blended well, put over low fire.
3. Do not stir until sauce starts to simmer.
4. Cook until sauce turns transparent or when cornstarch thickens.
5. Add onions and green pepper.