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Crab Stuffed Shrimp

creative.chef's picture
Ingredients
  Yellow onion 1 Small, finely chopped
  Curry powder 1 Teaspoon
  Satay sauce 1 Tablespoon
  Sugar 1 Teaspoon
  Cream/Milk 1⁄4 Cup (4 tbs)
  Egg whites 2
  Cornstarch 4 Teaspoon
  Dry sherry 1 Tablespoon
  Soy sauce 1 Tablespoon
  Canned crab meat 13 Ounce, drained, flaked (2 Cans, 6 1/2 Ounces Each)
  Green onions 8 , finely chopped
  Celery stalks 2 , finely chopped
  Large shrimp 1 1⁄2 Pound, shelled and deveined
  All purpose flour 1⁄2 Cup (8 tbs)
  Eggs 3
  Milk 3 Tablespoon
  Soft bread crumbs 2 Cup (32 tbs) (10 Bread Slices)
  Vegetable oil 2 Cup (32 tbs) (For Frying)
Directions

For sauce, heat 2 tablespoons oil in small saucepan over medium heat.
Add onion and cook until onion is transparent, about 3 minutes.
Add curry powder; cook and stir 1 minute.
Add sherry, satay sauce, sugar and soy sauce; cook and stir 2 minutes.
Stir in cream; bring to a boil.
Boil 2 minutes.
Keep warm.
For shrimp, blend egg whites, cornstarch, sherry and soy sauce in medium bowl.
Add crab meat, onions and celery; mix well.
Cut deep slit into but not through back of each shrimp.
Flatten shrimp by pounding gently with mallet or rolling pin.
Spoon crab mixture onto each shrimp and press with back of spoon or small spatula.
Coat each shrimp lightly with flour.
Beat eggs and milk with fork in shallow bowl until blended.
Place each shrimp stuffed-side up in egg mixture, then spoon mixture over shrimp to cover completely.
Coat each shrimp completely with bread crumbs, pressing crumbs lightly onto shrimp.
Place shrimp in single layer on cookie sheets or plates.
Refrigerate 30 minutes.
Heat oil in wok or large skillet over high heat to 375°F.
Cook 4 or 5 shrimp at a time until golden, about 3 minutes.
Drain on paper towels.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Shrimp

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