Panlasang Pinoy Meaty Recipes

Ingredients:

1/2 cup (115 grams) butter
1 tablespoon salad oil or cooking oil
1/2 cup minced onions
1 kilo fresh shrimp (small-medium size), half cooked, shelled and deveined
1 tablespoon all purpose flour
1/4 kilo fresh button mushrooms, quartered lengthwise
1 kilo fresh crabs (alimango or alimasag), cooked and shelled
1 teaspoon sea salt
1/4 teaspoon black pepper powder
1/4 teaspoon MSG
2 cups all purpose cream
1/8 cup cooking sherry or white wine
1 recipe Balat ng lumpia (eggroll wrapper)

How to cook Seafood Crepes ala Magic Pan:

• In a medium-sized, heavy saucepan over low fire, melt butter with oil. Saute onions until wilted, then add shrimp.
• Stir in flour. Add mushrooms and cook until just wilted, then add crab meat. Season with salt, pepper, and MSG. Pour in cream slowly, stirring constantly to prevent lumping.
• Then add sherry in a slow stream, stirring constantly. Adjust seasoning to taste, then remove from fire.
• Put 2 heaping tablespoons of the mixture on one side of each lumpia wrapper and roll up.
• Arrange crepes on a serving dish. Pour any leftover seafood mixture on top of the crepe, then serve.

How to make Eggroll Wrapper:

Ingredients:

3/4 cup all purpose flour
1 cup cornstarch
2 eggs
2 tablespoons evaporated milk
1 teaspoon salt
3 cups water
Cooking oil

• Combine flour, starch, eggs, milk and salt. With paddle attachment of electric mixer, beat in water, a little at a time until mixture is a smooth paste.
• Oil and heat an 8 inch cast iron or teflon frying pan. Pour 1/8 cup batter into hot pan, tilt pan so batter coats the entire bottom surface. cook one side then gently turn over to cook other side.
• Place cooked wrappers on slightly damp towel and cover. Repeat to make each wrapper. Makes 20 wrappers.

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