SHRIMP PUFFS

Ingredients:

1	kg	medium-sized Tiger prawns, shelled but keep tails intact & butterfly-cut
2	tbsp	lemon juice
1/2	tsp	garlic powder
1/4	cup	chopped onions
1/4	cup	chopped carrots
2	tbsp	DARI CREME CLASSIC MARGARINE
1/2	pack	PUREFOODS SWEET HAM, chopped
1/4	kg	MONTEREY GROUND PORK
1	pc	MAGNOLIA BROWN EGG
1	cup	grated MAGNOLIA QUICKMELT CHEESE
1/4	tsp	pepper
2	tbsp	MAGNOLIA ALL PURPOSE FLOUR
25-30	pcs	molo wrappers
2	cups	cooking oil for frying

Procedure:

Season prawns with lemon juice and garlic powder. Set aside for 10 minutes.Sauté onions and carrots in melted margarine. Set aside.
Combine ham, ground pork, egg, cheese, pepper and flour. Add sautéed onions and carrots. Blend mixture well.
Top molo wrapper with prawn. Spoon a tablespoon of the meat mixture on top of the prawn. Roll the molo wrapper to seal meat mixture.
Deep-fry in hot oil until golden brown.

Makes 25-30 pieces.

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