Crispy and light on the outside, sweet and tender prawn filling on the inside. This dish makes for a great snack for any occasion. What makes it great is that the puffs stays crispy for a long time, and for us it’s our go to choice when paired with a couple of drinks. Serve it with sambal chilli mix with a squeeze of calamansi juice or sweet soy sauce for those who do take spicy food.
Fried Shrimp Puffs – 炸虾角
Servings: 12-16 pieces
Time: 30 minutes
2 pack beancurd puff (Approximately 12-16 puffs)
400g prawns (400g shelled)
3 tsp potato starch
1/4 tsp salt
dash of pepper
1/2 tsp chicken powder
2 tsp Shaoxing wine
1 tsp sesame oil
3 Tbsp Chopped spring onions
Sambal Chilli & Calamansi juice
Mince 200g of the prawn meat and cut 200g into small pieces. Put in a mixing bowl.
Season the mince prawns with potato starch chicken powder, shaoxing wine, sesame oil, salt and pepper.
Scoop and throw the prawn mixture from a height, repeat this action for a few times.
Mix in prawn pieces and chopped spring onions.
Cut a slit in the middle of beancurd puffs
Add prawn filling into beancurd puffs.
Deep fry in hot oil until golden brown.
Seave with sambal chilli & calamansi juice (optional).