Saturday, May 2, 2009

Lumpiang Isda


1 tbsp. oil
1 tsp garlic, chopped
1/4 cup onions, chopped
1 can tuna flakes in brine, drained
1/4 cup carrots, chopped
1 stalk kinchay, chopped
1/ tsp salt
1 pc egg
1/4 tsp pepper, black, ground
1 pc chilli pepper, chopped
12 pcs lumpia wrapper, small
1 cup oil


1. Heat oil.
2. Saute' garlic and onions.
3. Add tuna flakes.
4. Mix sauteed tuna, carrots, kinchay, salt, egg, pepper and chilli pepper.
5. Put a tablespoon of fish filling on each wrapper. Roll and seal ends with water.
6. Deep fry.
7. Put in a paper lined platter to drain off excess oil.
8. Cut off ends and cut into serving pieces.
9. Serve immediately with sweet and sour sauce or ketchup.

May replace tuna flakes with less expensive fish such as galunggong, dalagang bukid or any fish in season.

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