This is a time consuming dish to make because everything is made from scratch: the crepes, the filling and the sauce. so much chopping going on but worth your time the moment it reaches your mouth. It will not disappoint your efforts.
Originally this is made with chopped or ground pork.
By cooking the filling first, you will be able to let it cool to room temperature. The only thing you want hot with this dish is the black sauce and fresh lumpia wrapper (crepes).
You DON'T need to make the crepes like how i made it below (open-face, peekaboo crepes pictured on this post) if you can't. I don't have a crepe spreader or crepe pan. But if you do, cook the crepe as you would on a crepe pan.
The flavor profile of this is very simple: garlic, onion, salt, black pepper. What makes this special are the sauce and crushed peanuts.
NOTE: If you can't find jicama or singkamas (it's called so many names from so many parts of the globe but the scientific name is Pachyrhizus Erosus) substitute with water chestnuts or bamboo shoots. If you find them canned, drain it well.
Interestingly, if you have both bamboo shoots and water chestnuts-they can be added too as part of the ingredients for this dish. It will increase the amount of your filling so you will have to make more crepes.
|More photos here please.|
Equipment: (with substitutions)
large wok OR pan (NOT non-stick)
pastry brush OR paper towel
ladle OR crepe spreader
large, non-stick frying pan OR crepe pan
coffee filter OR clean cut-out paper, 8 x 8
squeeze bottle (optional)
1 lb. ground chicken
4-6 T cooking oil; read procedure.
12 pcs. medium uncooked shrimp, finely chopped
6 cloves garlic, minced
1 medium onion, chopped
1 medium jicama, matchstick
1 chayote, matchstick
1 lg carrot, matchstick
handful of green beans; cut in small diagonal small pieces.
3 t salt
1 t cracked black pepper
Preheat a large wok or pan. Add 4 T cooking oil, garlic and onion. Stir fry/saute for 2 minutes on high.
Add ground chicken and 1 teaspoon salt. Stir fry/saute until cooked thru. Add more cooking oil then stir in shrimp, carrots, chayote, green beans. Add remaining salt.
Saute for 10 minutes on high.
Add jicama and continue sauteing for 5 more minutes on high. Remove from heat and set aside.
1 ½ cup flour
3/4 c water + 3 T
3/4 c milk
3 T cooking oil
Cooking oil for applying or brushing on the pan
Procedure: (using a ladle)
1. Place all ingredients in a large bowl and whisk until well combined and smooth.
2. Preheat non-stick pan to medium high.
3. Soak paper towel with cooking oil and LIGHTLY coat the pan with it. Or use a pastry brush.
4. Scoop 1 ladle of the batter and carefully pour on the pan. Immediately try to lightly spread the batter with the bottom of the ladle at the same time tip the pan in a circling motion to spread the batter on the sides. Let it rest on the heat to cook.
5. It only takes less than 30 seconds and you can start digging the sides or shake the pan to let it loose.
6. Using a spatula, flip to cook the other side.
7. Set on a large plate separated with coffee filter.
8. Repeat methods #3-7 until all the batter is cooked.
1 cup chicken broth
2 cups water
4 T cornstarch
1/4 c dark soy sauce
1 t cracked black pepper
3 T sugar
1 ½ t salt
1/2 c roasted peanuts, finely crushed
Place all ingredient in a medium sauce pan and whisk until well combined. Turn heat on high to simmer while whisking continuously until thick. Turn heat to very low when it starts to boil. Continue whisking until it stops simmering. Leave on stove on very low heat. Don't forget to occasionally stir it.
1. Set the pan with the filling and crepes in front of you.
2. A dinner plate
3. condiment bowl
4. loose lettuce leaves
1. Place 1 crepe on a clean, dry chopping board and scoop 4 tablespoons of filling. Wrap the crepe around the filling. You choose to decide if you want the ends open or not.
2. Set it on your plate. Decide if you want the black sauce separately in a condiment bowl or poured directly on top of your crepe. Sprinkle crushed peanuts on top.