■ 12 large shell-on prawns
■ 2 eggs whisked
■ 2 cups of breadcrumbs
■ salt and pepper
■ 1 litre of cooking oil
For the Filling
■ 112g small peeled prawns
■ 3 cups of water
■ 1/2 red onion
■ 1/2 onion
■ 6 tablespoons of breadcrumbs
■ 2 tablespoons of toasted ground pine nuts
■ 2 teaspoons of light soy sauce
■ 1 egg, whisked.
■ salt and black pepper
■ 3 tablespoons of cooking oil
■ red onion and prawn dipping sauce to serve (optional)
1. De-vein the small prawns. Heat three cups of water in a saucepan and bring to a boil, add the small prawns and cook for 2-3 minutes until pink. Drain and allow to cool.
2. Peel the large prawns, removing the head and retaining the tail. Save the shells and heads to make Onion and Prawn dipping sauce if desired.
3. Using a sharp knife cut deeply into the back of the large prawns horizontally between the top and the tail, be careful to leave the top and the tail intact to hold in the stuffing. Devein, wash and drain. Season with salt and pepper, and refrigerate.
4. Chop the onion and red onions finely.
5. Heat a small frying pan and add the pine nuts, gently toast for 2-3 minutes and remove from the heat. Grind the pine nuts with a pestle and mortar.
6. Heat 3 tablespoons of oil in a frying pan, add the onions and on medium heat cook for 5-6 minutes until soft but not browned.
7. Chop the small prawns and place in a bowl. Add the onions, the ground pine nuts, 2 tablespoons of light soy sauce, the whisked egg and mix. Add enough breadcrumbs to bring the filling together.
8. Lay the large prawns out on a plate and fill the back of the prawns with the filling, pressing in firmly.
9. Whisk the 2 eggs in a bowl. Shake 1/2 of the breadcrumbs out onto a plate.
10. Holding the stuffed prawns by tail and top, dip them into the whisked egg and then transfer to the bread crumbs, gently turn in the breadcrumbs or scoop the breadcrumbs over the prawns and filling to cover well. Place on a plate, and continue breading the prawns, replenishing the breadcrumbs as needed, until all the prawns are breaded.
11. Heat 4-5cm of oil in saucepan to 170˚C, gently place the breaded prawns in the oil a few a time and fry for 2-3 minutes until the prawns are golden. Transfer to a paper towel or rack to drain for a few minutes before serving.
Prep: 30m | Cook: 10m | Yield: 12 Pcs | Easy
Macao Pine Nut-Onion Stuffed Prawns Recipe
Translated and adapted from the recipe by Maria Celestina de Mello e Senna, Gastronomia Macaense - Receitas da Celestina 2, Projecto Memória Macaense
Deep fried breaded prawns stuffed with a prawn, pine nut and onion filling. Serve with Red Onion and Prawn Dipping Sauce if desired