Pork Shrimp Shanghai

Pork Shrimp Shanghai also known as “Pork and Shrimp Lumpiang Shanghai” is an easy pork dish siomai and lumpia fusion dish. A Filipino takes on the usual shrimp Chinese Pork and Shrimp Siomai recipe. In this recipe, all you need are peeled shrimps that will be wrapped in a mix of ground pork, spring onions, garlic powder, salt, pepper, and an egg. Then wrapped in a big wonton wrapper or lumpia wrapper. Ready to be fried in oil until golden and crispy. Then enjoyed!

Pork Shrimp Shanghai Recipe :

Ingredients

• 9 pieces peeled shrimp
• ¼ kilo ground pork
• A bunch of chopped spring onions ( extra for garnish )
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg
• Lumpia or Wonton wrappers
• Oil
• Japanese Mayo
• Bonito Flakes

Steps:

1. In a bowl, mix together ground pork, spring onions, garlic powder, salt, pepper, and an egg. Mix well and set aside.
2. To prepare the peeled shrimps; de-vein using a toothpick. Then make a shallow cut in the middle of the top and back. Removing extra veins if these have some. Flatten this a bit.
3. Top with the wonton mixture. Set aside. Using a big wrapper, fold these into a triangle and slice this in half. Place the shrimp in the middle of one half.
4. Fold the top corner towards the shrimp, fold one of the edges towards the middle, then roll tightly till it reaches the other end. Seal with a bit of water.
5. Fry in a pan at medium heat with some hot oil. Fry for 8 – 10 minutes until golden brown and crisp. Flip if needed. Remove once both sides are golden. Serve topped with mayo, bonito flakes, and green onions.

How to Make Pork Shrimp Shanghai

Traditional Filipino Egg Rolls made even more interesting! You can also fix this recipe to have even more bits of shrimp into the pork mixture, or freeze these before frying if you want to keep these for longer. These are great to make before a party or special occasions, or on days you want a quick crispy fix to delight in after a long day at work. You can even bake this or fry these in an air fryer after brushing these with a bit of oil ( on all sides ).

To make this Pork and Shrimp Shanghai dish; start with the pork filling made of ground pork, spring onions, garlic powder, salt, pepper, and an egg. Mix until these are quite sticky and well combined. Set this aside to help the flavors blend well together. Prepare the shrimps by removing the vein using the toothpick, piercing the middle of the curve of shrimp and pulling the grayish or black-ish string out. Give this a shallow cut following the curve and on the opposite side. Remove any veins or ‘poop’ string if you see these. Flatten these a bit before topping this with the pork mixture. Prepare the wrappers by folding these into half-triangles. Slice or cut these in half. Place once shrimp in one half or a piece of wrapper. Place the middle point towards the shrimp, then fold one half towards the other end, then roll the shrimp until it reaches the other end, seal with a bit of water. You’ll get a typical Filipino Egg Roll but with one end opened and a shrimp tail hanging out.

You can stop here and place them in an airtight container or ziplock bag to keep in the freezer to fry the next day, or whenever you need it to be cooked. Do remember to thaw this out a bit until slightly soft before frying. But if you’d like to cook it now, make sure that the pan or pot at medium heat already has a hot enough oil that’s at least half an inch high. Place in the Shanghai rolls and fry for 8 – 10 minutes, flipping in the middle if needed. Once both sides look golden and crisp, take these out. 

This Pork Shanghai recipe can be enjoyed with a drizzle of Japanese mayo, bonito flakes, and chopped spring onions for a pop of color. You can also exchange the mayo with some sweet and sour sauce, sriracha, or any sauce of your choice. Serve as is as an appetizer, a rice topping, or a bar snack to side with an iced cold drink or beer. These also make for a good small business project since these can be kept in the freezer for a period of time.

Other Yummy Shrimp Recipes!

• Pork Siomai Recipe ( Pork Shrimp siomai ) turn this into a soup with this recipe : Siomai Soup
• Creamy Shrimp with Salted Egg
• Garlic Buttered Shrimp with Sprite
• Lumpia Shanghai Recipe ( Shanghai Style Pork Dumplings )
• Shrimp Teriyaki
• Ginisang Sayote with Shrimp and Pork ( Sauteed Chayote with Shrimp and Pork )
• Coconut Banana Blossom Shrimp

Pork Shrimp Shanghai Resipi: (Tagalog version)

Mga Sangkap :

• 9 pirasong hipon na binalatan
• ¼ kilo giniling na baboy
• Isang bungkos ng dahon ng sibuyas na tinadtad ( at sobra pa pang dekorasyon )
• 1 kutsaritang garlic powder
• Asin at paminta panlasa
• 1 itlog
• Lumpia o Wonton wrappers
• Mantika
• Japanese Mayo
• Bonito Flakes

Paano Lutuin :

1. Sa mangkok, haluin ang giniling na baboy, dahon ng sibuyas, garlic powder, asin, painta, at itlog. Itabi.
2. Ihanda ang mga nabalatan na hipon; gamit ang toothpick tanggalin ang ugat nito at bigyan ng mababaw na hiwa sa harap at likod. Tanggalin ang natitirang ugat at patagin.
3. Lagyan ang itaas ng hinalong wonton. Itabi. Ihanda ang wrapper, tiklop ng pa kalahati na pa tatsulok, hiwain sa gitna. Ilugar ang hipon sa gitna ng isang kalahati.
4. Tiklupin ang gitnang sulok para matakpan ang hipon, tiklupin ang isang gilid pa gitna, pagkatapos, irolyo ng mahigpit papunta sa kabilang dulo. Iselyado gamit ang kauniting tubig.
5. Iprito ang mga ito sa kawali na may mainit na mantika. Iprito ng 8 – 10 minuto hanggang mag-golden at krispy. Baliktarin kung kinakailangan at tanggalin kapag nag golden na ang bawat gilid. Ihanda na dinekorasyonan ng mayo, bonito flakes, at dahon ng sibuyas.