Lumpia Sariwa (Fresh coconut heart, fine strips of chicken and shrimp wrapped in fresh spring roll)

Ingredients

Filling:
1.2kg coconut heart, julienned
100g carrots, julienned
200g chicken meat, finely diced
100g shrimps, finely diced
5g garlic, chopped
5g shallots, chopped
30g oil
30g chicken stock

Fresh lumpia wrapper/crepe:
1 cup flour
1/2 cup cornstarch
3 eggs
2 cups fresh milk
salt to taste

Peanut sauce:
2 tbsps peanut butter
1 litre chicken stock
10g chopped garlic
3/4 cup sugar
4 tbsps light soya sauce
a dash of ground white peppercorn
cornstarch for thickening
10 pieces of iceberg lettuce

Method

To prepare filling:

Lightly saute garlic, shallots, chicken, shrimp, carrot and coconut heart. Add chicken stock and leave to simmer. Adjust seasoning, then leave aside to cool.

Top a piece of lumpia wrapper with lettuce. Place filling on top and roll up the lumpia wrapper the way you would roll popiah but with one end open. Serve with peanut sauce.

To prepare lumpia wrapper:

Mix ingredients well and strain. Pour a thin layer into warmed non-stick pan to cook. Remove the crepe before it turns golden brown. Repeat steps until mixture is finished.

To prepare peanut sauce:

Place all ingredients together in a pot to boil. Stir the mixture gradually. Thicken the mixture with cornstarch.