|Prepared sweet and sour sauce||1 Cup (16 tbs)|
|Chinese mixed pickled vegetables||1⁄2 Cup (8 tbs)|
|Thick crab claws||10|
|Shrimp||1 1⁄2 Pound, shelled and deveined|
|Minced fresh ginger||2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Oyster sauce||2 Teaspoon|
|Cornstarch||1 Cup (16 tbs), divided|
|All purpose flour||1⁄2|
|Baking powder||1⁄2 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Vegetable oil||2 Tablespoon (For Frying)|
Combine sweet and sour sauce with Chinese mixed pickled vegetables in small saucepan.
Heat over medium heat until sauce is melted.
Reduce heat; keep warm.
Carefully remove the shell from the meat end of each claw using kitchen shears or nut cracker.
If necessary, tap claw gently with a mallet or rolling pin to break shell (do not hit heavily or crab meat will be damaged).
Leave shell on one part of pincher for holding crab meat.
Finely chop shrimp, onions and celery together using cleaver or food processor.
Add ginger, soy sauce and oyster sauce; mix well.
Divide into 10 equal portions (about 1/3 cup for each portion).
Flatten one portion in palm of hand.
Place meat end of crab claw on top of flattened shrimp mixture.
Carefully press shrimp mixture all around crab meat, leaving shell on pincher uncovered.
Place 1/2 cup of the cornstarch into small bowl.
Carefully coat each shrimp-wrapped claw.
Combine remaining 1/2 cup cornstarch, the flour, baking powder and salt in large bowl.
Using whisk, blend in water; beat until smooth.
Heat oil in wok or large skillet over high heat to 375°F.
Carefully dip each crab claw into batter, coating completely.
Cook claws, a few at a time, until golden an cooked through, 3 to 5 minutes.
Drain on paper towels.