Almond-coated Prawn Recipe

Chinese New Year Food Malaysia

Prawns with almonds, coat with AJI-SHIO^® Flavoured Black Pepper which can keep your customers satisfied. Crispy and packed with umami and hits of pepper, this dish has an array of complementary flavours and textures that one can’t resist.

Ingredients

Item	Cost
Tiger Prawn, removed shell on body parts only, reserve tail and head, deveined, cleaned and drained	10 pcs
Almond Flake	100 g

INGREDIENTS (A): SHRIMP PASTE FILLING

Item	Cost
Shrimp, finely minced into a paste	200 g
Chicken Fat, minced	20 g
Spring Onion, white part only, minced	5 g
AJI-NO-MOTO^®	5 g
AJI-SHIO^® Flavoured Black Pepper	15 g
Fish Sauce	5 g
Egg White	1
Corn Starch	5 g

Method

Mix the ingredients (A) with AJI-NO-MOTO^® and AJI-SHIO^® Flavoured Black Pepper until sticky paste forms. Set aside.
Sprinkle a little bit of corn starch on the back of each prawn, stuff the back part of the prawn with 15g of shrimp paste filling on each of them and coat evenly with almond flakes.
Heat up oil in a wok to 50% heat, deep fry the almond prawns and fry until cooked, drain to remove excess oil.

鲜美的虾裹上杏仁，之后在混合 AJI-SHIO^® 风味黑胡椒，让人欲罢不能。杏仁的酥香脆，再加上鲜味与胡椒香味，让整体味道更加丰富。