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.

Deskripsi

Lumpia Semarang adalah makanan paduan rasa cina dan indonesia; pertama kali dibuat oleh orang keturunan Tionghoa yang menikah dengan orang indonesia dan menetap di Semarang, Jawa Tengah. Keistimewaan lumpia ini adalah rebung dan udang sebagai bahan isi lumpia.

Bahan-bahan

400 gram udang
150 gram rebung
100 gram tauge
3 siung bawang putih
2 telur ayam
50 gram gula merah (atau gula jawa)
4 sendok makan kecap manis
2 sendok teh garam
2 sendok teh gula pasir
1 sendok teh bubuk merica
1 sendok makan tepung terigu
  spring roll pastry
  minyak goreng (untuk goreng rendam)