Rellenong Hipon stuffed with meat filling and wrapped in spring roll wrapper are the perfect appetizer! They’re crispy, tasty and seriously addicting!
You know how it is when you go to a supermarket to buy tomatoes and you come home with everything but tomatoes? Well, that’s my scenario every Saturday afternoon when I do my weekly shopping.
I’ll drive to Seafood City with a very detailed shopping list, wander the aisles aimlessly like a kid in a candy store and leave the supermarket with all sorts of things other than what’s on my list so a lot of times, I’ll find myself with bottles of banana catsup in the pantry and not even a smidgen of cooking oil.
But although I am not a very organized shopper and always seem to be missing a needed ingredient here and there when I am cooking, I am actually pretty good about planning for future meals. I usually spend the weekends making tocino, tapa, embutidoand other freezer-friendly favorites I can easily thaw and serve when pressed for time or have unexpected company.
I also like to stock up on multi-purpose items such as poached chicken which I can use for sandwich spreads, pasta salads and noodle soups. When I make lumpiang shanghai, for instance, I double the filling and divide it into zip lock storage bags. By batch-prepping, sotanghon at bola bola soup and various appetizers such as siomai, Chinese pearl balls and these rellenong hipon are just a matter of minutes!
Tips on How to Make Rellenong Hipon:
- To keep the shrimps from curling during frying, make an small incision on the inside of the shrimp close to the tail.
- To keep the prepared shrimps from drying out, loosely cover with a moist paper towel until ready to fry.
- Maintain the oil at the optimal temperature range of 350 to 375 F. Too hot and the wrappers will burn before the filling is fully cooked, too low and the fried shrimps will absorb more grease.
- For the best crisp, do not overcrowd pan and fry in batches as needed.
- 1 pound large shrimps (31-35 count)
- 1/4 pound ground pork
- 1/4 cup green onions, chopped
- 1/4 cup water chestnuts, chopped
- 1/4 cup carrots, shredded
- 2 cloves garlic, peeled and minced
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 15 pieces spring roll wrappers, cut diagonally into two triangles
- canola oil
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. Make a small incision on the inside of the shrimp close to the tail.
In a bowl, combine ground pork, green onions, water chestnuts, carrots, garlic, soy sauce, salt and pepper. Gently stir until well distributed.
Place about 1/2 teaspoon meat filling in the center of the butterflied shrimp and press to close around filling.
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.
Place in a single layer, seam side down, on a dish and loosely cover with moist paper towel until ready to fry.
In a pan over medium heat, heat about 2-inches deep oil until very hot but not smoking.
Add prepared shrimps into oil with seam side down. Cook, turning on sides as needed, until golden, crisp and cooked through.
Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with sweet and sour sauce.