Chicken Breasts Stuffed with Shrimp

Preparation info

  • Serves

    4

    as a Main Course .
    • Difficulty

      Medium

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About

Ingredients

Method

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