| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Asian | Appetizer, Philippines, Pork, Shrimp | 10 | Servings |
INGREDIENTS
| 2 | lb | Hearts of Palm, shredded |
| 1 | t | Minced garlic |
| 3/4 | c | Onion, chopped |
| 2 | T | Lard |
| 1/4 | c | Fish sauce |
| 1 | lb | Small shrimp or prawns |
| shelled and sliced | ||
| 1 | lb | Boiled pork, cut into narrow |
| strips | ||
| 1 | lb | Cooked crabmeat, flaked |
| Salt and pepper | ||
| Lumpia wrappers | ||
| Lettuce leaves | ||
| Your favorite hot sauce |
INSTRUCTIONS
Boil Heart of palm for 5 minutes; drain. Saute garlic and onion in lard until softened. Add fish sauce and shrimp and saute for 3 minutes. Add the pork and crab and heat through; season with salt and pepper. Add heart of palm and cook for 3 to 4 minutes. Line each lumpia wrapper with a lettuce leaf and fill generously. Roll up and serve with hot sauce. From The Encyclopedia of Asian Food and Cooking by Jacki Passmore Hearst Books ISBN 0-688-10448-7 Typos by Jeff Pruett Posted to MealMaster Recipes List, Digest #165 Date: Fri, 14 Jun 1996 11:30:51 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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