RELLENONG HIPON
12 very largeshrimps or prawns
12 tbsp ground pork or ham
1 tbsp minced scallion
1/2 cup grated carrots
2 tbsp minced fresh mushrooms
2 eggs,slightly beaten
4 tbsp cornstarch
salt and freshly ground pepper to taste
12 strips bacon
Shell the shrimps,leaving the tails on.Slit the back of each and devein.
Combine ground pork or ham,scallioncarrots and mushrooms in a bowl.
Mix the eggs and cornstarch
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.
Fry. Drain and serve hot
Posted under RELLENONG HIPON
This post was written by admin on October 8, 2010
