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Meal Type

Cuisine

Shrimp and Pork Roll

Demonstrated by: State Senator Ron Menor (Recipe by Snuffy Bolosan).
My Community Recipes on May 16, 2002.

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Ingredients:

Shrimp and Pork Roll

  • 1 lb large fresh shrimp
  • Salad oil for deep-frying
  • 1/2 lb ground pork
  • 1/2 cup minced water chestnuts
  • 1/4 cup minced green onion
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon sherry
  • 1/4 teaspoon oyster sauce
  • 2 eggs, beaten
  • 1 1/2 cups panko (Japanese flour meal)

Directions:

  1. Shell and clean shrimp. Slit the bottoms of shrimp.
  2. Heat oil to 350°F.
  3. In a bowl, combine pork, water chestnuts, green onion, and seasonings; mix well.
  4. Stuff 1 tablespoon pork mixture in each shrimp cavity.
  5. Dip in eggs and dredge in panko.
  6. Fry until golden brown, about 2 to 4 minutes or until pork filling is cooked; drain.

Makes 4 to 6 servings.

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