Rellenong Hipon is an excellent appetizer enhancer filled with meat filling and wrapped in a spring roll wrapper. They are crisp, tasty, and seriously addictive!
I am a big supporter of meal planning and mass cooking. I usually spend the weekend making Tokino, Tapa, Embitado, and other freezer-friendly favorites so I can quickly melt and serve when I’m under pressure or in unexpected company.
I also like to freeze steamed rice for stew fries or store it on multi-purpose items like poached chicken, which I use for sandwich spreads, potato salads and noodle soups.
When I make lumpiang shanghai, I double the filling and divide it into zip lock storage bags. By preparing the batch, Sutangon on Bola Bola soup, and various appetizers like Siomai, Chinese Pearl Balls, and this Releasing Hapon is just a matter of minutes!
Canned water chestnuts are sold in major Asian supermarkets, either whole or chopped. If you can’t find them, you can substitute Sangkamas or Jakama for extra crunch.
Make a small incision on the inside of the shrimp close to the tail to keep them from curling during frying.
Do not over-stuff so the pork filling will cook quickly.
Loosely cover the wrapped stuffed shrimp with a paper towel until ready to fry to prevent from the spring roll wrapper from drying out.
For a crispy texture, fry in hot oil deep enough to cover the shrimp.
Use oil with high smoke point like canola, saffflower, or corn oil and maintain at the optimal temperature range of 350 to 375 F. Too hot and the wrappers will burn before the filling is fully cooked, too low and the fried shrimps will absorb more grease.
For the best crisp, do not overcrowd pan and deep-fry in batches as needed.
Serve Releasing Hapon as an appetizer or main dish with your dipping sauce such as sweet chili sauce, beer sauce, or sweet and sour sauce.
For a sweet fruit dip, mix 3 tablespoons Thai sweet chili sauce (Mae Ploy) with 1 tablespoon peach or mango jam. For a sweet creamy dip, stir in about 1 tablespoon mayonnaise and 3 tablespoons sweet pepper sauce.
Enjoy freshly cooked prawns as the spring roll wrapper gets wet over time. For best results, store assembled but uncooked and fry when ready to serve.
To store uncooked, arrange the prepared shrimp in a single layer on a baking sheet. Cover with film and freeze until firm. When frozen, transfer to a freezer-protected container or bag and freeze for 3 months.