Page 46 - Flathead Beacon // 2.19.14

46 | FEBRUARY 19, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM

SIDE DISH Chef Howard Karp
Rock Shrimp and

Avocado Lumpia

This recipe deies the traditional To Prepare Cream: In a medium
Chinese eggroll with its unique, creamy bowl, whisk mayonnaise, orange oil and

illing and lumpia wrappers. Lumpia wasabi.
skins can be purchased at Mabuhay Ori- To Make Filling: In a 12-inch skillet
ental Market on U.S. Highway 2 East in over medium-high heat, heat sunlower
Kalispell. If lumpia is not available, ilo oil. Add shrimp and saut́ for a couple
sheets would be a suitable substitute. of minutes until they turn pink. Sea-
Yield: 6 Servings
son with salt and white pepper. Drain
shrimp in colander and allow to cool,
then coarsely chop into large pieces. In
TIMELINE:
large mixing bowl, combine bell pep-
• Up to 1 week ahead: Make wasabi-or-
ange cream sauce and refrigerate.
pers, onions, garlic and shrimp. Add
• Up to 4 hours ahead: Prepare lumpia pepper sauce, Dijon mustard, sea salt
and place on a baking sheet pan. Cov- and mayonnaise.
er with damp cloth and refrigerate.
To Wrap: Carefully separate lumpia
• Up to 2 hours ahead: Bring wasabi- into 12 pieces. Lay them out on a work
surface. Place them in a diamond shape
orange cream to room temperature.
with a pointed edge toward you. Place
• Just before serving: Fry lumpia.
two thin slices of avocado in the center.
Top each with 1/4 cup of shrimp mix-
WASABI-ORANGE CREAM:
• 1 cup mayonnaise
ture. Brush egg wash over top half of
• 1 tablespoon orange oil
wrapper. Fold bottom edge over illing.
• 2 teaspoons wasabi paste, or to taste
Pull it toward you to tighten illing into
a log shape. Fold sides over illing. Roll
into a tight log (if the lumpia tears use a
FILLING:
second wrapper). Pour some corn starch
• 2 tablespoons sunlower oil
into a pie tin. Roll each lumpia lightly
• 1 pound rock shrimp
in corn starch. Place onto baking sheet
• 1/2 cup red bell pepper, inely chopped pan.
• 1/2 cup red onion, inely chopped
• 1 teaspoon garlic, inely chopped
To Fry: Fill your Dutch oven or deep
• 1/2 teaspoon hot red pepper sauce
fat fryer with frying oil. Heat to 360 de-
grees. Be sure to fry in batches and not
• 1 tablespoon Dijon mustard
crowd the rolls together. Fry and turn
• 1/2 teaspoon sea salt
them with tongs for 3 to 4 minutes. Re-
• 2/3 cup mayonnaise
move and place on baking sheet pan
• 12 lumpia wrappers, 6- or 8-inch
lined with paper towels.
squares
To Plate: Mix ponzu with seaweed
• 2 avocados, peeled and thinly sliced
salad and lightly sprinkle center of plate
• Egg wash (1 egg mixed with 1 teaspoon
of water)
with seaweed salad mixture. It’s best to
use an electric knife or seated knife to
• Corn starch
cut ends of the rolls and cut them into
• Frying oil
quarters. Place rolls on top of seaweed
• Salt and white pepper to taste
salad standing up. Place pickled ginger
on top. Sprinkle with furikake. Serve
PRESENTATION:
wasabi-orange cream on the side.
• Seaweed salad
I would love to hear your thoughts
• Ponzu
on this recipe. Please email me your
• Pickled ginger
comments at [email protected]. Bon
• Furikake (nori blend)
Apṕtit!

Chef Howard Karp is an instructor at The Culinary Institute of Montana at Flathead
Valley Community College. For more information about the program,
visit www.culinaryinstituteofmt.com.

Netherly Construction
Serving the Flathead Valley

Remodel, Framing,
Drywall, Rooing

Free Estimates

Licensed and
Insured

CALL
James

Netherly

406-407-2630