Photograph of the finished Fried Rambutan Stuffed with Prawn

Vietnam · Chôm chôm nhồi tôm chiên

Fried Rambutan Stuffed with Prawn

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rambutan Rambutan 40
  • Photograph of Prawns Prawns 1.8 lb
  • Photograph of Vietnamese pork paste Vietnamese pork paste 11.3 oz
  • Photograph of Panko breadcrumbs Panko breadcrumbs 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Flour Flour 5.6 oz
  • Photograph of Oil Oil 4 ¼ cups
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Thai sweet chili sauce Thai sweet chili sauce 7.1 oz
  • Photograph of Spring onion Spring onion 2.8 oz

Method

  1. 1 Peel the rambutan, make a slit, and remove the seed while keeping the fruit's shape intact.
  2. 2 Choose rambutans that are just ripe; overripe, soft fruits will crumble when stuffed and fall apart in the pan.
  3. 3 Chop the shrimp coarsely, then mix with minced pork and pepper for 5 minutes until the mixture becomes a sticky, pliable dough.
  4. 4 Stuff the filling into the rambutan fruit until it's full, then gently squeeze to seal the opening.
  5. 5 Roll the dough in flour, dip it in egg, and then coat it thoroughly with breadcrumbs.
  6. 6 Deep-fry at 170 degrees for 3 minutes until golden brown and crispy, then dip in sweet chili sauce.

With an appliance

  • Air fryer 40 min

    Step 6: Spray evenly with oil, then steam in a hot air pot at 195 degrees for 10 minutes, flipping at minute 6.

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