| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Asian |
Appetizer, Philippines, Shrimp, Pork |
10 |
Servings |
INGREDIENTS
| 2 |
lb |
Hearts of Palm; shredded |
| 1 |
ts |
Minced garlic |
| 3/4 |
c |
Onion; chopped |
| 2 |
tb |
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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