Published August 26, 2018 in GilroyLife.com
By Staff Report
At the 40th annual Gilroy Garlic Festival on July 28, Will Simbol from New York, NY won the 2018 Great Garlic Cook-Off with his original recipe for Savory Crunchy Freshy Tangy Shrimpy Herby Garlic Lumpia Wrap. The cooking competition was hosted by Iron Chef and co-host of The Chew Michael Symon and featured eight amateur chefs from across the country competing for the $5,000 top prize and coveted garlic crown.
Savory Crunch Freshy Tangy Shrimpy Herby Garlic Lumpia Wrap
Garlic Shrimp Lumpia
8 large shrimp; finely minced
2 ½ oz ground pork
1 tsp garlic powder
½ tsp toasted sesame oil
1 pinch ground black pepper
1 pinch salt
1 teaspoon oyster sauce
8 jumbo shrimps; deveined and butterflied
8 spring roll wrappers (four-inch squares)
½ bulb fresh garlic; dehusked
½ cup fresh lime juice (less if limes are particularly sour)
1/8 cup olive oil
2 pinches salt
1 russet potato
½ tsp garlic powder
3/8 cup steamed jasmine rice
3 tbsp garlic; minced
¼ large red onion; minced
1 tbsp ginger; cut into skinny matchsticks
½ pound ground chicken
2 tbsp fish sauce
1 ½ tsp crushed chili flakes
1 tbs lime juice
1 pinch freshly ground black pepper
1 cup crispy rice (steamed rice fried until crisp, lightly pounded to separate grains)
3 tbs fresh Thai basil chiffonade (sweet basil may be substituted in place of Thai basil)
Garnish and Assembly
½ head of iceberg lettuce, separated into leaf cups
4 tablespoons Thai basil chiffonade (sweet basil may be substituted in place of Thai basil)
2 stalks green onion; finely shredded
2 limes; sliced into wedges
STEP 1: Prepare Lumpia Filling
In a bowl, thoroughly mix all Garlic Shrimp Lumpia filling ingredients (minced shrimp, ground pork, garlic powder, sesame oil, black pepper, salt and oyster sauce).
STEP 2: Assemble and Fry Garlic Shrimp Lumpia
In 1 lumpia wrapper square, lay flat 1 butterflied shrimp and fill shrimp with 1 ½ tsp of lumpia filling. Wrap entire shrimp/filling/wrapper into a lumpia (spring roll) shape. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal lumpia closed. Fry Lumpia at approximately 350°F until crisp.
STEP 3: Prepare Garlic Sauce
Wrap russet potato in moist paper towel and microwave on high for 5 minutes. In a narrow container, combine garlic, lime juice, olive oil, and salt. Using an immersion blender, blend mixture until thoroughly pureed. After 5 minutes are up, turn potato over and microwave for another 3 minutes or until it is tender. Blend approximately ¼ of the cooked potato (sans skin) with the other ingredients. Blend and adjust potato amount until sauce has a loose paste consistency.
STEP 4: Prepare Wrap Filling
In a small bowl, combine steamed jasmine rice, pinch of salt, and ½ tsp garlic powder; set aside. On high heat, coat pan in olive oil and sauté garlic and onion. (Approximately 15-30 seconds until translucent). Add ginger and ground chicken and stir fry until chicken begins to caramelize.
Add fish sauce and crushed chili flakes; stir fry for another 15-30 seconds. Add lime juice and toss. Shut off heat. Stir steamed rice/garlic powder mixture (from beginning of step 4) into the sautéed ingredients and thoroughly mix. Add a pinch of freshly ground black pepper. Add crispy rice and thoroughly mix. After, toss in basil.
STEP 5: Assemble Super Lumpia’s Garlicky Garden Adventure for Final Plating
Take one cup-shaped leaf of lettuce, and coat inside with garlic sauce (as one would mayo on a sandwich). Into the lettuce, spoon in a “bed” of a little less than 1/8 cup of Wrap Filling. Nest 1 lumpia into the filling bed. Garnish with a pinch of fresh basil chiffonade and shredded green onion. Serve with a lime wedge and dollop of garlic sauce on the side.
Repeat STEP 5 for additional servings.
Eat it like a taco. Season with a squeeze of lime to taste. Set your compass for garlicky adventure!
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