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Fried Stuffed Prawns (Shrimp)
Gung Tiparot
Preparation info
4
Servings- Difficulty
Easy
Appears in
Published 1981
This delicious and unexpected treatment of prawns, Gung Tiparot, is the specialty of certain seafood restaurants on the Gulf of Siam and on New Petburi Road in Bangkok. The large prawns are split, stuffed with a savory filling and batter-fried. When you bite into the crisp, juicy prawn, the filling comes as a pleasant surprise.
Ingredients
| peppercorns, dry roasted and pounded or ground to powder | |
Method
In a mortar or food processor, pound or grind the peppercorns, garlic, coriander roots, pork, fish sauce and sugar to an even paste. Holding the prawn open, taking care not to separate into half, spread the split with pork paste using the blade of a table knife (approximately 1 teaspoon per prawn). + Heat the lard in a wok to 375°F. for frying. Dust the st