21/02/2026
RECIPE: SHRIMP TIKOY ROLLS
Ingredients
15-20 pcs. Medium-sized shrimps
MARINADE
2 Tablespoons soy sauce
2 calamansi, juiced
½ teaspoon sugar
Pinch white pepper
1 teaspoon cornstarch
TIKOY FILLING
5 slices tikoy plain, cut into strips
1 Tablespoon oyster sauce
Pinch white pepper
VEGETABLE FILLING
12-20 pcs. carrot sticks
15-20 pcs. singkamas sticks
12-20 pcs. onion stalks
15-20 pcs. sheets small lumpia wrapper
Procedure
1. Peel shrimps but leave tails intact. Devein. Rise shrimps in water then drain. With a sharp paring knife, make shallow, diagonal slits on the inner flesh of the shrimps. Gently stretch
each shrimps to elongate the body. Set aside.
2. In a small mixing bowl, combine sauce, calamansi juice, white pepper, and cornstarch. Marinate shrimps in this mixture for 5-10 minutes.
3. To assemble, place shrimp, vegetable sticks and tikoy on a lumpia wrapper. Brush or spread a little amount of oyster sauce on top of the filling. Roll tightly and seal on one end, leaving
the tail exposed on the other end. Repeat until all ingredients have been all used up.
4. Heat cooking oil in a large frying pan or wok. Fry shrimps roll until golden on all sides. Use tongs to remove rolls and set upright on a colander lined with paper towels to drain excess
oil. Serve hot with Sriracha-mayo dip.
SRIRACHA-MAYO DIP
¼ cup mayonnaise
2 Tablespoons Sriracha chili sauce
Mix until well combined and serve with Shrimp Tikoy Rolls
