Lumpia filling
made with shrimp

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This dish was prepared by firefighter Gifford Shon on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. All the recipes may be found on the Web site, khon.com.

Whole Shrimp Lumpia

1 pound shrimp (31-40 size)
1 tablespoon garlic salt
1/2 teaspoon black pepper
1 pound ground pork
5 cloves garlic, minced
1 can water chestnuts, minced
1 carrot, grated
1 onion, minced
1 package lumpia wrappers
1 egg white
Oil for frying

Peel shrimp but leave tail on. Season to taste with garlic salt and pepper. Set aside.

Brown pork, then add garlic, water chestnuts, carrots, onion, more garlic salt and black pepper. Cook on medium heat 4 to 5 minutes, stirring occasionally. Pour into colander and set aside to drain.

Place tablespoon filling on a lumpia wrapper and roll about 1/4 of the way up. Fold the edges in, then add 1 whole shrimp with the tail sticking out on one side. Continue to roll; brush with egg white to seal. Continue with remaining filling and lumpia wrappers.

Fry in oil over medium heat until golden brown.

Nutritional information unavailable.

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