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Prawn Party

4 months ago

Prawn Party

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Impress your family with this quick and easy prawn recipe that looks too good to eat.

 

RELLENONG SUGPO

Recipes by Celine Clemente-Lichauco

Photographed by Greg Mayo

Makes 5-6 servings

 

12 Prawns

300g Ground pork

1 Small carrot, minced

1 stalk Celery, minced

4 Shiitake mushrooms, minced

1 Onion, minced

5 cloves Garlic, minced

1 Whole egg

1 Egg white

5 Tbsps Soy sauce

1 Tbsp Sesame oil

2 tsps Brown sugar

Salt and pepper, to season

3 Tbsps Cornstarch

 

Procedure:

  1. Peel the prawns leaving the head and tail intact. Devein by slicing the backside, and slicing enough to butterfly the prawn, taking care not to slice all the way through. Spread the prawn flesh and flatten. Set aside.
  2. In a medium bowl, mix together the ground pork, carrots, celery, shiitake mushrooms, onions, and garlic. Add whole egg and egg white. Season with soy sauce, sesame oil, sugar, then season with salt and pepper to taste. Add cornstarch to the filling and mix well.
  3. Preheat oven to 350 ̊F. Stuff the prawns with the pork mixture by putting about a tablespoon of the filling on the butterflied prawn flesh. Lightly sprinkle with more cornstarch. Pat in place.
  4. Arrange stuffed prawns on a baking sheet or tray. Bake in the oven for 30-35 minutes. Serve with banana ketchup or sweet and sour sauce.
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