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LUMPIANG SHANGHAI with Oyster Sauce
1. Combine pork, shrimps and onion in a bowl. Season with MAGGI MAGIC SARAP® and MAGGI® Oyster Sauce. Mix well and assemble in lumpia wrappers. Set aside.
2. To prepare sauce, sauté garlic, onion and chili in oil for 1 minute. Add water, MAGGI® Oyster Sauce and brown sugar. Stir in cornstarch and water mixture to thicken sauce. Pour in a serving container and set aside.
3. Preheat oil and fry shanghai for 2 – 3 minutes. Transfer into a cooling rack to drain excess oil. Transfer into a serving plate and serve with sauce.
You can prepare this dish ahead of time and keep in the freezer. Simply fry it just before meal time.
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400 g ground pork
1/4 kg shrimps peeled and finely chopped
1/2 cup finely chopped onion
1/2 cup grated carrot
1 sachet 8g MAGGI® MAGIC SARAP®
1 sachet MAGGI® Oyster Sauce
25 pcs lumpia wrappers
1 pc egg, beaten
3 cups vegetable oil for frying
1 tbsp vegetable oil
2 cloves garlic, mashed
1/2 pc small onion, minced
1 pc small red chili, sliced
1/2 cup water
1 sachet MAGGI® Oyster sauce
1 1/2 tbsp brown sugar
1 tbsp cornstarch, dissolved in 1 tbsp water