Lumpiang Camaron Rebosado Recipe

This new twist on lumpia will delight the family.

Categories Main Dish, Seafood, Del Monte Pineapple & Del Monte Tomato Sauce
Preparation Time 15 min
Cooking Time35 mins
Number of Servings 10


    • 400 g pork, ground
    • 3/4 Tbsp onion, red, finely chopped
    • 1/3 cup carrot, finely chopped
    • 1/3 cup singkamas, finely chopped
    • 1/3 cup kinchay, finely chopped, packed
    • 3/4 cup soy sauce
    • 1/4 tsp salt
    • 1/8 tsp pepper, black
    • 2 pcs egg
    • 400 g shrimp, heads removed, peeled with tail on
    • 1/4 cup flour, all-purpose, dissolved in 1/3 cup water
    • 1 cup oil, for frying

Cooking Tools Needed

    • Casserole
    • Pot
    • Measuring Cup
    • Chopping Board
    • Spatula
    • Measuring Spoon

Cooking Skills Needed

    • Deep Frying
    • Draining
    • Mixing
    • Peeling
    • Simmering
    • Dissolving


1. Combine ground pork, onions, carrots, singkamas and kinchay. Mix well. Season with soy sauce, salt & pepper. Add the eggs and mix until ingredients are well combined. Set aside
2. Get half of the lumpia wrapper, put 1/2 Tbsp of the mixture, top with suahe and 1/2 Tbsp of the mixture again, to cover the shrimp. To roll, place the tail of the shrimp hanging out of the straight end of wrapper. Fold the rounded end over and roll. Make sure to expose the tail of shrimp. Seal with flour and water mixture. Repeat process for the remaining ingredients.
3. Deep-fry camaron. Drain excess oil and set aside. Serve with sauce and pineapples on the side.
4. To make the sauce: simmer tomato sauce and reserved syrup. Add labuyo. Simmer until thick.

Lusog Notes

This recipe provides protein that is needed by the human body for growth and maintenance. It also has iron that helps form hemoglobin that transports and holds oxygen in the body.

Chef's Tip

To keep the tail on the shrimp even after cooking, keep the last two segments of the shell nearest the tail.


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