Recipes from China :: Chinese Main Dish Seafood
Sauce2 Tbsp. canola (or other vegetable) oil
1 small yellow onion, minced
1 tsp. curry powder
1 1/2 Tbsp. dry sherry
1 Tbsp. satay sauce
1 tsp. sugar
2 tsp. soy sauce
1/4 c. cream or milk
Heat oil in small saucepan. Cook onion in oil over med. heat until transparent, about 3 mins. Add curry powder. Cook and stir 1 minute. Add sherry, satay sauce, sugar and soy sauce. Cook and stir 2 mins. Blend in cream. Bring to boil. Boil 2 mins. Keep warm.
Shrimp
2 (6 1/2 ounce) cans crabmeat
2 egg whites
4 tsp. cornstarch
1 Tbsp. dry sherry
1 Tbsp. soy sauce
Drain and flake crabmeat. Blend egg whites, cornstarch, sherry and soy sauce in bowl. Add crabmeat, onions and 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 and press into shrimp 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 1/2 an hour.
Heat oil in wok over med.-high heat until it reaches 375 degrees fahrenheit. Fry 4 or 5 shrimp at a time in the oil until golden, about 3 mins. Drain on absorbent paper. Serve with warm sauce.
Makes 4 servings.
