Inihaw na relyenong sugpo
1 kg. prawns
1 cup pork meat with back fat, skin
1 tsp. non-fat dry milk
1 egg white
1 tbsp. chives, chopped
1/2 tsp. chopped kinchay
a pinch of finely chopped ginger
1/2 tsp. salt
1. Carefully shell the prawns. Make sure the heads stay intact.
2. Chop prawns, pork meat and other herbs together until very fine.
3. Stuff prawns with this mixture and grill.