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How to Cook Stuffed Prawns

Stuffed prawns is a baked seafood dish featuring large prawns filled with a creamy mixture of prawn meat, mushrooms, seasonings, and cheese for a rich and flavorful meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: rellenong sugpo, stuffed prawns
Servings: 15 pcs
Calories: 195kcal
Author: Manny

Ingredients

  • 15 pcs fresh sugpo large prawns
  • 1/2 cup canned button mushrooms diced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbsp. kalamansi or lemon-juice
  • 4 Tbsp. white wine
  • 1 Tbsp. butter
  • 2 cloves garlic minced
  • 2 pcs onions chopped finely
  • 2 pcs red pimiento cubed
  • 1 can cream of mushroom soup
  • 2 Tbsp. cheese grated
  • Pimiento slices
  • Butter

Instructions

How to Cook Stuffed Prawns:

  • Boil prawns and slice the back, leaving the heads and tails intact. Remove the meat and cut into small cubes. Add mushroom, salt and pepper.
  • Sprinkle with lemon juice and white wine. Mix thoroughly and set aside for 10-15 minutes. In medium heat, melt butter and saute garlic and onions. Add the prawn mixture. Cover and allow to simmer.
  • Do not overcook. Add pimiento. Remove from fire and add some of the cream of mushroom soup.
  • Stuff-the prawn shells with the prawn mixture. Sprinkle grated cheese on top. Arrange the stuffed prawns in oven proof platter.
  • Pour the remaining cream of mushroom at the sides. Garnish, top with pimiento slices and dot with butter.
  • Bake in preheated oven at 350°F for 15 minutes. Serve hot.

Notes

Cooking Tips:

Avoid Overcooking the Prawns

Prawns cook very quickly, so simmer the filling just until the meat turns opaque and firm. Overcooking can make the seafood rubbery and dry even before baking. Since the stuffed prawns will continue cooking in the oven, slightly undercooking the filling on the stovetop gives better texture later.

Keep the Shells Intact

When slicing the prawns along the back, avoid cutting all the way through the shell. The shell acts as a sturdy container that keeps the creamy filling in place during baking. Using kitchen scissors instead of a knife can make the process easier and less messy for beginners.

Use Cheese and Butter for Better Browning

Sprinkling grated cheese on top adds richness while helping create a lightly golden crust during baking. Small dots of butter over the stuffed prawns keep the filling moist and prevent the surface from drying out too quickly. Bake only until the cheese melts and bubbles to maintain a creamy and tender texture.