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