Crab-Stuffed Shrimp
Crab-Stuffed Shrimp
Sauce
2 Tbspvegetable oil
1 small yellow onion, minced
1 tps curry powder
1 1/2 Tbspdry sherry
1 tablespoon satay sauce
1 tps sugar
2 tpss soy sauce
1/4 cup cream or milk
Heat oil in small saucepan
Cook onion in oil over medium heat until transparent, about 3 min
Add curry powder
Cook & stir 1 minute
Add sherry, satay sauce, sugar & soy sauce
Cook & stir 2 min
Blend in cream
Bring to boil
Boil 2 min
Keep warm
Shrimp
2 (6 1/2 ounce) cans crabmeat
2 egg whites
4 tpss cornstarch
1 tablespoon dry sherry
1 tablespoon soy sauce
Drain & flake crabmeat
Blend egg whites, cornstarch, sherry & soy sauce in bowl
Add crabmeat, onions & celery; mix well
Remove shell from shrimp, leaving tails intact
Remove back veins from shrimp
Cut deep slit into, but not through, back of each shrimp
Flatten shrimp by pounding gently with rolling pin or mallet
Spoon crabmeat mixture onto each shrimp & press into shrimp with back of spoon or small spatula
Coat each shrimp lightly with flour
Beat eggs & 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 min
Heat oil in wok over medium-high heat until it reaches 375 deg F
Fry 4 or 5 shrimp at a time in the oil until golden, about 3 min
Drain on absorbent paper
Serve with warm sauce
Makes 4 servings
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