Lumpia Semarang

lumpia semarang
Prepare the ingredients.
Cut 300-500 grams of shrimp into pieces.
Cut 150 grams of bamboo shoots into strips.
Heat 2 tablespoons of cooking oil in a wok.
Prepare 2 garlic cloves.
Squeeze the garlic.
Fry garlic until it starts to get fragrant.
Add pieces of the shrimp.
Fry until shrimp changes color.
Add pieces of the bamboo shoots.
Add 100 grams of soybean sprouts.
Add 1 teaspoon of salt.
Add 1/2 teaspoon of pepper powder.
Add 1 teaspoon of sugar.
Add 3-5 tablespoons of sweet soy sauce.
Continue cooking about 2-3 minutes until they are tender.
Transfer to a bowl.
Prepare 2 eggs.
Beat the eggs well and frothy.
Add the egg to the bowl.
Mix in gently.
Prepare 1 spring roll pastry.
Add the shrimp-vegetable-mixture.
Wrap it well.
...
Repeat step 22-25 until all the stuffing has been used.
Heat the cooking oil in a wok (for deep-frying).
...
Fry until golden brown.
Remove spring roll from the oil.
Pat spring roll dry with paper towels.
Heat 250-300 milliliters of water in a cooking pot.
Add 50 grams of palm sugar.
Prepare 2 garlic cloves.
Squeeze the garlic.
Add 1 teaspoon of sugar.
Add 1/2 teaspoon of pepper powder.
Add 1 teaspoon of salt and stir briefly.
Prepare 1-2 flour.
Add 3-5 tablespoons of water.
Dissolve the flour in the water.
Add the flour-water-mixture to the palm sugar-water-mixture.
Stir it until thickens.
Remove from the heat ...
Serve.

Description

Lumpia are pastries of Chinese origin similar to fried spring rolls popular in Southeast Asia. Loempia which is the old Indonesian spelling for lumpia and has also become the generic name for "spring roll" in Dutch and French. Lumpia Semarang is named after the capital city of Central Java in Indonesia, Semarang, where significant Chinese Indonesian settles. Originally made by Chinese immigrants, this lumpia is filled with bamboo shoots, dried shrimp, chicken, and/or prawn. It is served with a sweet chili sauce made from dried shrimp (optional), coconut sugar, chili peppers, ground white pepper, tapioca starch, water, and baby shallots. Lumpia Semarang is served either deep-fried.

Ingredients

400 grams shrimps
150 grams bamboo shoots (bamboo sprouts)
100 grams soybean sprouts
3 cloves garlic
2 eggs
50 grams palm sugar
4 tablespoons sweet soy sauce
2 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper powder
1 tablespoon flour
  spring roll pastry
  cooking oil (for deep-frying)