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| Stuffed camaron rebosado |
Here's a tasty variation of the popular Chinoy dish. Remember to refrigerate the beef mixture before frying so that it stay intact during the cooking process
Serves 2 Prep Time 1 hour and 30 minutes
Cooking Time 30 minutes
Stuffed camaron rebosado ingredients: 6 large prawns. 1/4 kilo ground beef. 1 piece Chinese sausage, minced. 2 pieces dried shiitake mushroom, softened in boiling water and minced. 2 cloves garlic, minced. 1/2 teaspoon sesame oil. 2 tablespoon green onions. 2 tablespoons soy sauce. 1 teaspoon sugar. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 1 egg. 2/3 cup cornstarch. 1/3 cup oil for shallow-frying
Stuffed camaron rebosado recipe: 1- Shell prawns, leaving head and tails on. Slit the back of each prawn and cut butterfly-style. 2- Combine ground meat, Chinese sausage, shiitake mushrooms, garlic, sesame oil, green onion, soy sauce, sugar, salt, and pepper in a bowl. Mix egg and cornstarch; combine with the ground meat mixture. Refrigerate for 30 minutes. 3- Top each prawn with the mixture. Refrigerate for 30 minutes. 4- Heat oil in a wok. Fry each prawn until it turns orange and the meat stuffing is cooked through. Drain on paper towels. Alternatively, you can also bake the prawns in a 350F oven for 30 minutes or until both prawn and stuffing are cooked through
