RELLENONG HIPON

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 theĀ  eggs and cornstarch

Combine with the groundĀ  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

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