Lumpia Semarang

Heat the oil in a wide pan and sauté the shallots and garlic until fragrant. Add the chicken and shrimp and cook, stirring, until no longer pink. Stir in the bamboo shoots, stock, coriander, white pepper, sugar, soy sauce and salt, and simmer until most of the liquid has evaporated.

• 2 tbsp vegetable oil
• 2 shallots
• 4 cloves garlic
• 150 g chicken breast
• 150 g shrimp
• 300 g bamboo shoots
• 100 ml chicken stock or water
• 1 tsp ground coriander
• 1/2 tsp white pepper
• 1 tbsp sugar
• 1 tbsp light soy sauce
• 1 tsp salt

✅ C'est prêt quand : the chicken and shrimp are fully cooked through and the mixture looks almost dry, not watery

Push the filling to one side of the pan, pour in the beaten eggs and scramble quickly over the heat. Once set, break the egg into small pieces and fold it through the filling.

• 2 large eggs

✅ C'est prêt quand : the egg is fully set with no runny parts, in small shreds through the mix