Ingredients:
10 regular-sized prawns (sugpo fresh)
1/4 kilo pano-pano (ampelia)
6 pcs. calamansi
1 can of regular-sized cooking oil
1/4 kilo ground pork meat
1 big carrot, chopped finely
1 tsp. vetsin
salt pepper to taste
Wash and remove head and shell of sugpo.
Sprinkle calamansi juice over meat; mix thoroughly
all the ingredients; fill split sugpo.
Wrap with pano-pano or ampelia so that all openings except
the tails are closed.
Fry in deep lard until golden brown.
Use hot skillet.
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