Chicken Breasts Stuffed with Shrimp

Preparation info
  • Serves


    as a Main Course .
    • Difficulty


Appears in

By Ken Hom

Published 1981

  • About



Boning, parallel cutting, deep-frying

  1. Spoon some of the paste onto one half of a butterflied breast, but not so much that the breast can’t be folded over to enclose the filling completely. Fold the breast to enclose the filling. Seal in the stuffing by pressing the two edges together. Repeat for the other b