Camaron Rellanado

INGREDIENTS:

8 pcs Shrimps
100 g Pork Back Fat
1/4 cup Onion
200 g Cooked Ham
1 pc Egg
1/4 tsp Salt
1/4 tsp Silver Swan Soy Sauce
1/2 tsp White Pepper
100 g Radish or Singkamas
1 tbsp Wansuy or Kinchay
1/2 tsp Garlic
1 pc Ginger
1 cup All Purpose Flour
1/4 tbsp UFC Sweet Chili Sauce

PROCEDURE:

1. Clean shrimps, and slit the front side and set aside
2. In a food processor, put pork back fat, cooked leftover ham, onion, kinchay garlic, ginger, white and black peppers, salt, soy sauce and radish. Blend until smooth
3. Cover shrimps with stuffing and secure with sinsal
4. Cover with flour then deep fry until golden brown

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