Tag: appetizer
Chicken and Shrimp Lumpia
Chicken and Shrimp Lumpia
Here’s another version of the Lumpia Shanghai with ground chicken and shrimp as the main protein in the filling.
Ingredients
- 1 lb ground chicken thigh
- 10 shrimp peeled and deveined, minced
- 1/2 cup carrot grated
- 1/4 cup water chestnuts chopped
- 1/4 cup green onion chopped
- 6 garlic cloves minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 24 lumpia wrappers
- vegetable oil for frying
Instructions
- Combine all of the lumpia fillings together.
- Mix thoroughly.
- Add 2 tbsp of the filling across the center of the lumpia wrapper.
- Fold the bottom of the wrapper over the top of the filling. Pull tight, then roll it up. Wet the top edge with water to seal it.
- Roll up the rest of the filling. At this point the lumpia are ready. I like to roll them up in another wrapper. This step isn’t necessary. I just like the extra layer of the wrapper. It kind of gives them a flakiness like a croissant.
- Cut each lumpia into 3.
- Heat up cooking oil in a small pot to 350 degrees. If shallow frying, fry for 4 minutes a side. If deep frying, fry for 5 minutes. Drain grease on paper towel.
- Serve with your favorite dipping sauce. I like to mix 1/4 cup banana ketchup with 1/4 cup calamansi juice.
Caribbean Style Shrimp Ceviche
Caribbean Style Shrimp Ceviche
The national dish of Peru is ceviche; where it originated from over 2000 years ago. Ceviche is raw fish or other seafood marinated in citrus juice; typically lemon or lime. The acidity of the juices “cooks” the raw seafood, making it safe to eat. Ceviche eventually spread all over South and Central America, México, and many Caribbean islands.There are many different types of fish, seafood, and other variations of ceviche. Shrimp, scallops, octopus, squid, snapper, or any other firm fleshed white fish are used to make ceviche. It is vary important to use freshly squeezed lemon or lime juice to “cook” the protein. Bottled varieties of lemon and lime juices won’t work and have extra chemicals and preservatives in them.Ceviche is a great as an appetizer, and even a main course. Serve with tortilla chips, toasted baguette, plantain chips, or leaf lettuce.
Ingredients
- 1 lb shrimp peeled and deveined
- juice of a lime
- juice of a lemon
- 1 cup roma tomato diced
- 1 cup cucumber diced
- 1 large mango diced
- 1/2 cup red onion finely chopped
- 1 serrano pepper seeded and finely chopped
- 1/2 cup cilantro finely chopped
- 1/2 cup orange juice freshly squeezed
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup lime juice freshly sqeezed
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 avocado diced
Instructions
- Wash your shrimp. Cut each shrimp into 3-4 pieces. Marinate for 15 minutes with the juice of a lemon and lime.
- Scoop out the shrimp with a slotted spoon into another bowl. Add in the tomato, cucumber, mango, red onion, cilantro, serrano pepper, orange/lemon/lime juices, salt, and pepper. Cover and let marinate in the refrigerator for an hour.
- Add in the avocado before serving.
- Serve the ceviche chilled with tortilla chips, toasted baguette, plantain chips, or leaf lettuce. I fried a couple of corn tortillas a little longer than normal and turned them into tostadas.
Peri Peri Grilled Chicken Skewers
Peri Peri Grilled Chicken Skewers
This is the first Mozambican recipe on stonedsoup.net! If you like spicy, this one is for you. Peri peri sauce used as a marinade on chicken is the perfect pair. You can start marinating the chicken in the morning and grill it up at night in the matter of just minutes. If you aren’t grill accessible, the skewers can be thrown under the broiler for the same amount of time.
Equipment
- food processor
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut in half horizontally
- 1 cup peri peri sauce
- salt to taste
Instructions
- Marinate the chicken with the marinade for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler with the rack 6” away. Put 2-3 pieces of chicken on a metal skewer. Place the skewers on a rack on a baking sheet lined in foil.
- Broil for 6 minutes a side.
Peri Peri Sauce
Peri peri is eaten all over Southern African countries such as Mozambique and South African. The sauce, which can double as a marinade, has the perfect balance of sweet, salt, and acidity, with a tremendous amount of heat. It pairs well with just about every meat, fish, and seafood. The base of the sauce comes from African bird’s eye chilies. Since these peppers aren’t accessible outside of Africa, Thai red bird’s eye chilies are a suitable replacement. All of the ingredients are puréed in a food processor, then slowly simmered to cook out the raw flavor of the ingredients. Peri peri can be stored in an air tight container for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1 red onion chopped
- 8 garlic cloves chopped
- 1/2 cup red bird’s eye chilies chopped
- 1 red bell pepper seeded and chopped
- 2 small roma tomatoes chopped
- 2 tbsp olive oil
- 2 small lemons juiced and zested
- 4 tbsp red wine vinegar
- 1 tbsp sugar
- 1/2 tbsp salt
- 1/2 tsp cracked black pepper
- 1 bay leaf
- 1/2 tbsp oregano
- 1/2 tbsp smoked paprika
Instructions
- Place all of the ingredients in a food processor.
- Purée until smooth.
- Place the purée in a small pot over medium low heat. Simmer for 20 minutes, occasionally stirring.
