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Stuffed Shrimps (Rellenong Hipon)



  • 12 very large shrimp or prawns
  • 12 tablespoons ground pork or ham
  • 1 tablespoon minced scallion
  • 1 cup grated carrots
  • 2 tablespoons minced fresh mushrooms
  • 2 eggs, slightly beaten
  • 4 tablespoons cornstarch
  • Salt and freshly ground pepper to taste
  • 12 strips bacon


  1. Shell the shrimp, leaving the tails on. Slit the back of each and de-vein.
  2. Combine ground pork or ham, scallion, carrots and mushrooms in a bowl.
  3. Mix the eggs and cornstarch and combine with the ground pork mixture.
  4. Season with salt and pepper to taste.
  5. Fill each shrimp with the mixture and wrap with a strip of bacon.
  6. Fry.
  7. Drain and serve hot.

4 servings


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