Fresh Lumpia with Ubod
This lumpia recipe calls for ubod, the tender hearts of coconut palm, and is eaten fresh instead of fried.
7 people made this
250g prawns, deveined and cut into strips, heads reserved
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoon olive oil
45g ham, diced
1 chorizo de bilbao, cut into strips
500g lean pork, diced
Salt and pepper to taste
1 tablespoon soya sauce
1 teaspoon sugar
1 ubod, cut into strips
165g cooked chickpeas
1/2 cabbage, shredded
1 carrot, cut into strips
2 stalks celery, cut into slices crosswise
1 potato, cut into strips
25 lettuce leaves
25 lumpia wrappers
- Pound the prawn heads in a mortar until the juice is expressed. Drain juice and set aside. You should have about 125ml juice.
- Fry the garlic in olive oil until slightly brown and then saute with the onion. Add the ham and chorizo, and cook for 2 minutes.
- Add the pork, mix and cook until no longer pink. Add salt and pepper to taste. Cook for 5 minutes.
- Add the prawn mixture and cook for 3 minutes. Add the prawn juice and mix thoroughly. Add soya sauce and sugar and cook for another 2 minutes.
- Add the ubod, chickpeas, cabbage, carrot, celery and potato. Cook 3 minutes until vegetables are done. Let cool.
- When the mixture is cooled, lay a lettuce leaf on a lumpia wrapper. Place about 2 tbsp of the mixture in the middle of the lettuce.
- Fold one end of the wrapper over the filling to secure the lower part, then roll the wrapper to cover.
- Serve with Lumpia sauce (link to recipe).
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