Stuffed Shrimps in Crispy Won Ton Recipe



Stuffed Shrimps in Crispy Won Ton Recipes

Ingredients :

15 won ton wrappers

12 large raw shrimps

200g raw shrimp meat

4 spring onions, very finely chopped

50g pork fat, finely chopped

1 egg white

1/2 cup cornflour

salt and pepper, to taste

1 egg, lightly beaten

oil, for deep frying

Method :

Using a very sharp paring knife, thinly shred the won ton wrappers. Peel the shrimps, leaving the tails intact. Discard the heads. Using the tip of a small sharp knife, pull out the dark vein. Cut a shallow incision along the inside of the shrimp. Combine the shrimp meat, spring onions and pork fat on a chopping board. Using a large sharp knife, chop the mixture until very smooth. (Alternatively, roughly chop in a food processor). Place the mixture in a bowl and add the egg white, 3 tsp of the cornflour, salt and pepper and mix together very well with your fingertips.

Using a knife, spread about 1 tbsp of the shrimp mixture along each shrimp, pressing as much mixture as possible into the pocket. With wet hands, press any remaining mixture around the shrimp. Coat each shrimp in the remaining cornflour, lightly dip in egg, then loosely sprinkle with won ton shreds. Heat 3-4cm oil in a wok or pan, add the shrimps in batches and cook for 4 minutes or until golden brown. Drain on paper towels and serve immediately.

Note : The shrimps can be cleaned and filled with stuffing up to a day in advance. Store in the refrigerator. Coat the shrimps with shredded won ton just before frying. Pork fat is available in the refrigerator section of Asian supermarkets.

Serves 4


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