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Prawn Ball
Prawn balls (Chinese: 蝦球; pinyin: xiā qiú) are a common cooked food in southern China and overseas Chinese communities in Southeast Asia, with its origin from the cuisine of the Chaoshan region in eastern Guangdong. As the name suggests, the food is balls made with prawn meat that has been finely pulverized. Gourmet prawn balls are pulverized by hand.
While both the Penang and Singapore versions are commonly known as hae mee (福建蝦麵), and consist of prawns as their main ingredients, the two variants are prepared differently
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Har Gow
Har gow (sometimes anglicized as "ha gow", "haukau"; Chinese: 蝦餃; Cantonese Yale: hāgáau; pinyin: xiājiǎo) is a traditional Cantonese dumpling served in dim sum.[1] The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Cantonese Yale: hāgáau sīumáai).[2][3] Har Gow, Siu Mai, Char Siu Bao, and Egg tarts are considered the classic dishes of Cantonese cuisine and referred to as The Four Heavenly Kings. (Chinese: 四大天王; pinyin: sì dà tiān wáng; Cantonese Yale: sei daaih tīn wòhng).[4][5] These shrimp dumplings are transparent and smooth
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National Trust For Places Of Historic Interest Or Natural Beauty

The National Trust for Places of Historic Interest or Natural Beauty, commonly known as the National Trust, is a charity and membership organisation for heritage conservation in England, Wales and Northern Ireland. In Scotland, there is a separate and independent National Trust for Scotland. The Trust was founded in 1895 by Octavia Hill, Sir Robert Hunter and Hardwicke Rawnsley to "promote the permanent preservation for the benefit of the Nation of lands and tenements (including buildings) of beauty or historic interest". It was given statutory powers, starting with the National Trust Act 1907. Historically, the Trust acquired land by gift and sometimes by public subscription and appeal, but after World War II the loss of country houses resulted in many such properties being acquired either by gift from the former owners, or through the National Land Fund
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Ginataang Kalabasa
Ginataang kalabasa, also known as kalabasa sa gata, is a Filipino vegetable stew made from calabaza in coconut milk and spices. It commonly includes shrimp and yardlong beans and either bagoong (fermented fish or shrimp) or patis (fish sauce). It can also be cooked with fish, crab, or meat and a variety of other ingredients. It is a creamy umami-laden dish that is naturally slightly sweet due to the calabaza. It is a type of ginataan.[1] Ginataang kalabasa is found throughout the Philippines and is known under a variety of names. It usually anglicized as "squash in coconut milk." It is also known as kalabasa sa gata in Tagalog, kabasi ha gata in Tausug, and nilatik na kalabasa in Hiligaynon
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