ROCK SHRIMP LUMPIA WITH GREEN PAPAYA SALAD

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Rock Shrimp Lumpia with Green Papaya Salad image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 24

1 red onion, sliced
2 green papayas, seeded, peeled and shredded
2 carrots, peeled and shredded
2 teaspoons Vietnamese garlic-chile sauce
3 cloves garlic, minced
3 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons rice vinegar
2 tablespoons freshly squeezed lime juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped peanuts, for garnish
2 pounds peeled rock shrimp
1 tablespoon peanut oil, plus extra for brushing
2 1/2 teaspoons Asian sesame oil
1 (4-ounce) package Japanese rice noodles
1/2 cup peeled and shredded carrot
3/4 cup good-quality mayonnaise
1 teaspoon rice vinegar
2 tablespoons toasted sesame seeds
2 teaspoons salt
1/2 cup chopped fresh cilantro
12 (7-inch-square) lumpia wrappers
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • To prepare the salad, place the onion, papaya, and carrots in a bowl and mix well. In another bowl, combine the chile sauce, garlic, sugar, fish sauce, vinegar, and lime juice. Adjust the seasoning. Pour the chile sauce mixture over the papaya mixture and toss well. Add the cilantro and mint and toss well. Garnish with the peanuts.
  • Squeeze any excess moisture out of the shrimp. In a small pan, heat the 1 tablespoon peanut oil and 2 teaspoons of the sesame oil over medium-high heat. Add the shrimp and saute for 3 to 4 minutes, until pink and starting to curl. Drain the shrimp in a colander and set aside. Bring a saucepan filled with water to a boil. Place the rice noodles in a bowl and pour the boiling water over them. Allow to soak for 5 minutes, until softened. Drain and set aside.
  • Preheat the oven to 450 degrees.
  • Mix together the shrimp, rice noodles, carrot, mayonnaise, remaining 1/2 teaspoon sesame oil, vinegar, sesame seeds, chile sauce, and salt. Add the cilantro and mix well.
  • To prepare the lumpia, lay a wrapper on a clean work surface with the point facing you. Spread 2 tablespoons of the shrimp mixture evenly on the bottom one-third of each lumpia wrapper. Brush all 4 edges with the egg wash. Fold the bottom up over the filling and fold in the sides toward the middle. Starting at the bottom, roll up to form a tiny bundle. Repeat with the remaining filling and wrappers. Brush with peanut oil.
  • Place the lumpia on a baking sheet and bake for 10 to 12 minutes, until golden brown.
  • To serve, place 1/2 cup of the salad on each plate. Cut the lumpia in half diagonally. Stand 4 pieces of lumpia, point up, on each plate around the salad.

HSS 00100101
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I've made this dish several times now and it's always a hit. The rock shrimp lumpia are always crispy and flavorful, and the green papaya salad is a great way to add some freshness and brightness to the meal.


Tyrel Archambeault
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This dish was a bit time-consuming to make, but it was worth the effort. The lumpia were delicious and the green papaya salad was a great accompaniment. I would definitely make this again for a special occasion.


Mustapha Naseer Mustapha
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I'm not a fan of green papaya, but I really enjoyed this salad. The dressing was flavorful and the papaya was a nice, crunchy addition. I would definitely make this again.


Tanveer
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This recipe was a bit too spicy for my taste, but I still enjoyed it. The lumpia were crispy and flavorful, and the green papaya salad was refreshing. I would definitely make this again, but I would use less chili peppers.


Cosmas Kiplagat
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I made this dish for my family and they loved it! The rock shrimp lumpia were a bit tricky to fold, but they were worth the effort. The green papaya salad was a great way to add some freshness to the meal.


Mj Mafug
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I followed the recipe exactly and the results were perfect. The lumpia were crispy and the green papaya salad was refreshing and tangy. This is a great dish for a party or potluck.


OmogoloRefentse Mamokiey
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This was my first time making lumpia and it turned out great! The rock shrimp filling was flavorful and the green papaya salad was a nice touch. I will definitely be making this again.


Mutunga Jackson
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I've made this dish several times now and it's always a crowd-pleaser. The rock shrimp lumpia are always a hit, and the green papaya salad is a great way to add some freshness and brightness to the meal.


anjob ahmed
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This recipe was easy to follow and the results were amazing! The lumpia were crispy and flavorful, and the green papaya salad was the perfect accompaniment. I will definitely be making this again soon.


Mel R
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I'm not a huge fan of seafood, but I really enjoyed this dish. The rock shrimp were cooked perfectly and the green papaya salad was refreshing and flavorful. I would definitely make this again.


Husnain Bhatti
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The rock shrimp lumpia were a bit too oily for my taste, but the green papaya salad was amazing! I would definitely make the salad again, but I would probably try a different lumpia recipe.


Wayne Williams
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This dish was absolutely delicious! The crispy lumpia paired perfectly with the tangy green papaya salad. I will definitely be making this again.


Benita Boadi
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I made this recipe for a party and it was a hit! Everyone loved the unique combination of flavors and textures. The rock shrimp lumpia were a bit tricky to fold, but it was worth the effort.


Mr arif Vhai
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This rock shrimp lumpia with green papaya salad was a delightful culinary experience! The lumpia was crispy and flavorful, with the rock shrimp providing a nice briny flavor. The green papaya salad was refreshing and tangy, perfectly complementing th


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