PROCEDURES

1. Rellenong Hipon
Procedures
1. Peel shrimps and remove heads, leaving tail intact. With a small knife, make an
incision near the head and all the way down the center of the shrimp's back to the tail.
With the tip of knife, remove and discard vein. Using hands, open flesh of shrimp until it
lies flat.
2. In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy
sauce, salt and pepper. Gently stir until well distributed.
3. Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press
to close around filling.
4. On a flat working surface, arrange spring roll wrapper with pointed side facing up.
Place stuffed shrimp on wrapper. Fold one side of wrapper over shrimp and the then
fold the pointed side down. Roll wrapper tightly around shrimp moistening sides with
water and pressing lightly to seal. 
5. Place in a single layer, seam side down, on a dish and loosely cover with moist paper
towel until ready to fry.
6. In a pan over medium heat, heat about 2-inches deep of oil to 350 F
7. Add prepared shrimps into oil with seam side down. Cook, turning on sides as
needed, until golden, crisp and cooked through.
8. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with
sweet and sour sauce.
2. Fried Okra