Tuesday, May 27, 2014

Shrimp and mango Spring Rolls

Conversation  with  girl friends these days are starting to get frustrating. Why?  Most talks tend to revolve around weighing scales , diet plans and something green .No, not that green. I'm talking about broccolis, beans, cucumbers, salads and like.  Not my favorite subjects, I tell you. I'm starting to miss the days when gushy girl talk  about Romnick Sarmento and his  I'll make-you- choke- on- your- own- spit gaze, are muffled over truck loads of chicirya and drums of soda. He was the Philippine's  Heart throb ( dub-dob dub-dob) of his time .   Used  to be the coolest guy on Earth, or so I believed . I young then ,with face full of zits and got no cable TV. That was long before I laid my eyes on Top Gun and Aviator glasses and Tom Cruise. Where did the years gone by ?

I invited few  girlfriends for lunch last month. Before talks and tips about how to shred unwanted pounds could even start, I whisk a some freshly deep fried spring rolls under their noses.  Served with a good dose of low-fat-not dip,  it was gone in a brisk.  LDL , 24 '' dream waistline and dietary restraints all thrown out of the window. Women, are just diabolical creatures, aren't we?

Shrimp Lumpia ala Emily

500 g, raw shrimp, peeled, divined and chopped coarsely
Marinade:  2 cloves of garlic finely  minced, 1 tsp.
grated ginger root, 1/2 tsp. sesame oil, 1 tsp light soy sauce,
2 tablespoon cornstarch
1 big mango, stone remove, flesh cubed or sliced, your call.
salt and pepper
1 small egg beaten
Spring roll wrapper, Oil for deep frying

Cooking Instructions:

Mix raw shrimp and the marinade mixture  ( exept cornstarch) together  Refrigerated for about 30 minutes. Before wrapping, season with salt and pepper. Sprinkle cornstarch.
Place spring roll wrapper on a work surface. Brush edges with beaten egg. Place about a tablespoon of  marinated shrimp and about 2 tablespoon of cubed/sliced mango. Form filling into a log, fold the lower edge of the wrapper over the filling. Fold the left and the right edges like an envelop. Roll up tightly. Repeat until shrimp filling and mangoes are used up.

Heat oil in deep fryer/ wok or pan. Deep fry spring rolls until golden brown. Serve piping hot and with  your favourite sauce. Like Garlic Aioli or sweet-chili Mayo dips.

Perfect finger food. Worth every damn calorie!

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