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Florida Pink Shrimp Lumpia recipe (4/3/19)

Recipe courtesy of Chef Clay Conley at Buccan
Posted at 11:17 AM, Apr 03, 2019
and last updated 2019-04-03 12:11:46-04

Taste of the Nation Palm Beach will be held at the Kravis Center on April 4

General Admission $150 is per person

VIP Admission is $250 per person

RECIPE

30 Florida pink shrimp 16/20
1 lb ground pork butt
2 tablespoons garlic, minced
1 tablespoon ginger, minced
½ cup onion, minced
½ cup green beans, blanched and bias cut
½ cup carrot, grated
1 cup cabbage, julienne
½ cup scallion, sliced thin
1 teaspoon salt
1 teaspoon sugar
2 teaspoons soy sauce
2 teaspoons fish sauce
1 egg

Cut 3 slices along the spine of the shrimp tail to stop curling. Take all remaining ingredients and plavce in a bowl and mix by hand until homogeneous and filling starts to get a little tacky. 2-3 minutes.

30 lumpia wrappers
egg wash (egg whisked with 1 teaspoon water)

Brush lumpia wrapper with egg wash. Top with heaping tablespoon of filling. Top with one shrimp and roll into cylinder, being careful to leave the tail of shrimp outside of lumpia wrapper. Fry in a deep fryer at 350 degrees until golden brown and crispy

Dipping Sauce:

1 cup water
4 fresno chillies, minced and seeded
6 cloves of garlic
½ cup sugar
2/3 cup rice wine vinegar
1 teaspoon kosher salt

2 tablespoons corn starch

Boil all ingredients except cornstarch. Make slurry with cornstarch and 2 tbls water and whisk into boiling sauce to thicken. Completely cool.

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