Crab Stuffed Shrimp
|Yellow onion||1 Small, finely chopped|
|Curry powder||1 Teaspoon|
|Satay sauce||1 Tablespoon|
|Cream/Milk||1⁄4 Cup (4 tbs)|
|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)|
|Soft bread crumbs||2 Cup (32 tbs) (10 Bread Slices)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
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.
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.