Fried Shrimp Puffs – 炸虾角

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.

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  • Servings: 12-16 pieces

  • Time: 30 minutes

  • Skill: Easy

Ingredients:

  1. 2 pack beancurd puff (Approximately 12-16 puffs)

  2. 400g prawns (400g shelled)

  3. 3 tsp potato starch

  4. 1/4 tsp salt

  5. dash of pepper

  6. 1/2 tsp chicken powder

  7. 2 tsp Shaoxing wine

  8. 1 tsp sesame oil

  9. 3 Tbsp Chopped spring onions

  10. Sambal Chilli & Calamansi juice

Steps:

  1. Mince 200g of the prawn meat and cut 200g into small pieces. Put in a mixing bowl.

  2. Season the mince prawns with potato starch chicken powder, shaoxing wine, sesame oil, salt and pepper.

  3. Scoop and throw the prawn mixture from a height, repeat this action for a few times.

  4. Mix in prawn pieces and chopped spring onions.

  5. Cut a slit in the middle of beancurd puffs

  6. Add prawn filling into beancurd puffs.

  7. Deep fry in hot oil until golden brown.

  8. Seave with sambal chilli & calamansi juice (optional).