Lumpiang Sariwa Sa Papaya Recipe

Recipe by: Marla Q. Baybay
Ingredients: Serve 10 to 12
4 pieces medium green papaya, peeled and grated
¾ cup rock salt, for mashing
¼ kilo shrimp, peeled and heads set aside
2 to 3 cups water, to extract shrimp juice from head
Cooking oil, for sauteing
1 head minced garlic
1 medium sliced onion
½ cup sliced kinchay(chinese parsley)
Salt to taste
3 tablespoons achuete water, or coloring
1 medium carrot, julienne
½ head cabbage, juienne
10 to 12 pieces lumpia wrappers
10 to 12 pieces native lettuce

  • Toss grated papaya and rocksalt, squeeze to extract juice. Rinse off salt under running water, and squeeze papaya dry. Allow to dry under the sun for about 1 hour.
  • Pound reserved shrimp heads and combine with water. Strain and reserve liquid.
  • In a large pan, heat oil and saute garlic, onion, kinchay and shrimps. Add salt, reserved liquid and achuete water. Continue to cook until shrimps change color. Add carrot, cabbage and dried papaya. Simmer until vegetables are half tender. Set aside filling to cool.
  • On a lumpia wrapper, place a lettuce leaf on one side with the top of the leaf protruding. Place about 3 heaping tablespoons of filling at the base of the lettuce leaf then fold the buttom part of the wrapper first then fold both sides inward, rolling until a spring roll is formed. Place rolls on a serving platter.
Maalat Sauce Ingredients:
2 tablespoons brown sugar
2 tablespoons soy sauce
1 cup water
1 teaspoon salt
3 tablespoons cornstarch

  • Make the sauce by combining the brown sugar, soy sauce water, salt and cornstarch in a small saucepan. Mix well and simmer over medium heat until thick.
  • Serve the lumpia with the sauce.
  • Note: 1 tablespoon achuete seeds mixed with 3 tablespoons water. Mix well to extract color then strain.
Lumpiang Sariwa Sa Papaya Recipe

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