Now this is a dish guaranteed to impress! Sharing familiar flavor notes with the Spanish sopa mariscos and the French bouillabaisse, this tahong estofado first makes use of tender seafood rolled in breadcrumbs and quickly deep-fries each piece for a layer of crunch that will absorb the sauce you’ll be making. The rich tomato sauce is paired with mellow slices of bell pepper, and when you toss in the breaded tahong, it’s going to be one heck of a plateful that will fast become a family favorite. The best part? It doesn’t take long to prepare this dish as the simmering time is quite short, so even when you’re tired, you’ll have this impressive plate of seafood to look forward to. Feel free to bread and fry other seafood to include in this dish, such as squid or firm white-fleshed fish like dory, for an unforgettable meal.
- 2 pounds large to jumbo shrimp
- lemon pepper salt to taste
- 1 16 ounce package spring roll wrappers
- 1 egg white, beaten
- 1 quart vegetable oil for frying
- sweet chili sauce for dipping
- Prepare the shrimp by shelling all but the tail and deveining each one.
- Mix the shrimp with enough lemon pepper salt in a bowl until well coated with seasoning.
- Pull a wrapper off the stack and place the wrapper on a work surface.
- Place one piece of shrimp in the middle of the wrapper. Roll the wrapper tightly around the shrimp and seal the edges with egg white.
- Repeat making rolls with the remaining wrappers and filling.
- Heat the oil in a heavy pan or deep fryer to 375 degrees.
- Deep-fry lumpias, careful not to overcrowd the pan, until the rolls float and turn golden brown, about 3 minutes.
- Remove and place on a rack or pan with paper towel to help drain some of the oil. Serve hot with sweet chili sauce.