Rellenong Hipon

Method

1. Peel the prawns but leave the tail fins attached. Remove veins and pat dry. Cut along the back to butterfly each prawn, stopping before cutting through the belly. Open gently into a shallow pocket; do not detach the tail.
2. Mix pork, carrot, spring onion, garlic, soy sauce, filling cornstarch and pepper until evenly combined. Keep cold. Fry a teaspoon of filling in a pan until thoroughly cooked to check seasoning; never taste the raw mixture.
3. Put a small spoonful, about 15 g, of filling along each opened prawn. Do not heap it high: a large lump may remain undercooked while the wrapper browns. The filling should follow the prawn’s length, not create a thick meatball.
4. Place each filled prawn near the broad edge of a wrapper triangle with its tail projecting from one side. Fold the opposite side over the filling, roll snugly toward the point and seal with flour paste. Keep remaining wrappers under a barely damp cloth so they do not crack.
5. Heat oil to 165–170°C in a deep heavy pan no more than half full. Fry three or four parcels at a time, seam-side down first, for about 4–6 minutes, turning carefully. Use moderate heat so the filling cooks before the wrapper darkens.
6. Check the centre of the pork filling in a test parcel with a thin thermometer; aim for 74°C for the combined stuffed preparation. If the wrapper is already dark before that temperature, lower the oil temperature for later batches and finish the first batch in a 160°C oven.
7. Drain on a rack and rest 2 minutes before serving with a dipping sauce. Refrigerate cooked leftovers within 2 hours and use within 2 days, reheating to 74°C. For advance preparation, refrigerate raw wrapped parcels and cook within 24 hours, or freeze promptly in one layer.