Diok Pit He

Description:
"Diok Pit He" or Stuffed Prawns always remind me of childhood memories in Binondo where my Uno barkada would have potlucks and my friend Kris would bring this dish. This afternoon, I learned how to make this dish (with a one-on-one cooking session with Linda) and I felt a sense of fulfillment. I will keep this recipe with me until I'm old and gray, but until then, I will cook this for my family, especially my kids. I now share this recipe with you.

Ingredients:
300-350 g medium shrimps

Meat Filling:
250 g ground pork
1 cup minced singkamas
1/2 cup minced carrots
2 pcs. red onion, minced
1 egg
4-5 Tablespoons camote starch, the mealy type
Salt



Directions:
Remove shell and veins from shrimps, but leave the tails intact. Make slits in the shrimps "belly" to straighten the shrimp. Set aside.

Combine all the ingredients for the filling.

Wrap each shrimp with the filling, making sure that the entire shrimp is encompassed by the mixture. Wrap the shrimps while a wok with oil (a lot, for deep frying) is being heated through.

Drop each piece in hot oil and cook over low heat. Do not overcrowd. This will take a while because we want to make sure the filling cooks through. Fry until golden brown. Drain on paper towels.

Serve with catsup or sweet chilli dip.