Deep-fried prawns stuffed with water chestnuts and prawn mousse

Tony Tan

all details

Although not strictly a Christmas dish, this Chinese dish pops up whenever there is a special occasion. It is perfect for multi-faith Malaysia as it crosses all religious taboos especially during the customary "open house" when friends and guests come to visit. A fantastic do-ahead starter, it is nothing more than deep-fried butterflied prawns topped with minced prawns and water chestnuts. They are often eaten with mayonnaise, chilli sauce, a soy dipping sauce and in some families, chutney.

Deep-fried prawns stuffed with water chestnuts and prawn mousse
Photo: Marina Oliphant

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Title:For the stuffing

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  • Main Ingredients - shellfish
  • Cuisine - malaysian
  • Course - starter

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