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| Crab Stuffed Shrimp ~ Chinese version of Crab Stuffed Shrimp. For the sauce: 2 tbsp vegetable oil 1 small yellow onion, finely chopped 1 tsp curry powder 1 1/2 tbsp dry sherry 1 tbsp satay sauce 1 tsp sugar 2 tsp soy sauce 1/4 cup cream or milk Shrimp 2 cans (6 1/2 oz) crabmeat 2 egg whites 4 tsp cornstarch 1 tbsp dry sherry 1 tbsp soy sauce 8 green onions, finely chopped 2 stalks celery, finely chopped 1 1/2 pounds fesh uncooked shrimp 1/2 cup all purpose flour 3 eggs 3 tbsp milk 2-3 cups soft bread crumbs (from 8-12 slices bread) 3 cups vegetable oil The Sauce 1. Heat oil in small saucepan. Cook onion in the oil over medium heat until transparent, about 3 minutes. Add curry powder. Cook and stir 1 minute. Add sherry, satay sauce, sugar, and soy sauce. Blend in cream. Bring to a boil. Boil 2 minutes. Keep warm. The Shrimp 2. Drain and flake the crabmeat. Blend egg whites, cornstarch, sherry and soy sauce in a bowl. Add crabmeat, onions and celery. Mix well. 3. Remove shells from shrimp, leaving the tails intact. Remove back veins from shrimp. Cut deep slit into but not through back of each shrimp. Flatten the shrimp by pounding gently with a mallet, rolling pin or small pan. 4. Spoon crabmeat mixture onto each shrimp and press into shrimp with the back of a spoon or spatula. 5. Coat each shrimp lightly with flour. Beat eggs and milk with fork in a shallow bowl until blended. Place each shrimp, stuffed side up, in egg mixture then spoon mixture to cover completely. Coat each shrimp completely with bread crumbs, pressing crumbs lightly onto shrimp. Place shrimp in a single layer on cookie sheets. Refrigerate 30 minutes. 6. Heat oil in a wok over medium-high heat intill it reaches 375 degrees F. Fry 4 or 5 shrimp at a time in the oil until golden, about 3 minutes. Drain on paper towels. Serve with warm sauce. 4 servings |