Kona Shrimp Lumpia with Spicy Mango Sauce
No appetizer has ever tasted as good as this new twist on the old-fashioned egg roll. Frozen extra-thin lumpia wrappers work well, and you won’t be able to get enough of the spicy mango sauce.
Ingredients
- Kona Shrimp Lumpia
- Cellophane noodles - 6 oz
- Shiitake Mushrooms - 3 ounces fresh, stemmed and diced, or 1 ounce dried shiitakes, soaked in warm water for 30 minutes
- Asian Sesame Oil - 2 tablespoons
- Chinese mustard cabbage - 1 cup finely chopped (alt. napa cabbage)
- Cilantro - 1 teaspoon, minced fresh
- Ginger - 1 teaspoon, minced fresh
- Garlic - 1 teaspoon, minced
- Green Onion - 1, including some of the green top, minced
- Water Chestnuts - 3 fresh, finely diced
- Kona - 1 pound (alt. other large shrimp), chopped
- Thai Fish Sauce - 1 to 2 tablespoons (nam pla)
- Water - 5 tablespoons
- Cornstarch - 2 tablespoons, plus cornstarch for dusting
- Lumpia (egg roll) wrappers - 12
- Spicy Mango Sauce
- Thai Chili Paste - 1/4 cup (alt. any sweet chili paste)
- Sake - 1 cup
- Lilikoi (Passion Fruit) Puree - 1/4 cup (alt. orange juice concentrate)
- Ginger - 1/4 teaspoon, minced fresh
- Garlic - 1/4 teaspoon, minced
- Shallot - 1 teaspoon, minced
- Mango - 1, peeled, cut from the pit, and finely diced
- Garnish
- Shrimp - 6, shells on, cooked
- Chive - 36 stems
- Mango - 1/4, peeled, cut from the pit, and cut into thin julienne
- White Sesame Seeds - 2 teaspoons, toasted
Instructions
To make the lumpia: In a large pot, bring salted water to a boil. Add the noodles and cook for 1 minute, or until just tender. Drain and set aside.
If using dried shiitakes, drain and squeeze them dry, reserving the soaking liquid for another use. Dice the mushrooms. In a skillet over medium-high heat, heat the sesame oil and saute the mushrooms, cabbage, cilantro, ginger, garlic, green onion, water chestnuts, and cooked noodles for 1 minute. Let cool, then combine with the shrimp and fish sauce.
Mix the water and 2 tablespoons cornstarch in a small bowl. Lay the lumpia wrappers on a work surface and brush the edges of the wrappers with the cornstarch mixture. Place 2 tablespoons of filling in a line on the front edge of each wrapper, leaving a 1/2-inch border. Fold the edge of the wrapper nearest you over the filling, then fold in the sides and roll the wrapper into a cylinder. Seal the edges and dust with cornstarch. In a large saute pan or skillet over high heat, heat the oil until very hot and fry the lumpia, four at a time, for about 45 seconds on each side, or until golden brown. Repeat with the remaining lumpia. Remove with tongs and drain on paper towels. Keep warm.
To make the mango sauce: Combine all the ingredients in a medium saucepan. Simmer over low heat for 15 minutes. Strain through a fine-meshed sieve. Set aside and keep warm.
To serve: Pool 1/4 cup of the warm sauce on each of six salad plates. Place 2 lumpia on top of the sauce and garnish with the sesame seeds, chives, and mango strips.
