2 tablespoons vegetable oil
1 small yellow onion, minced
1 teaspoon curry powder
1 1/2 tablespoons dry sherry
1 tablespoon satay sauce
1 teaspoon sugar
2 teaspoons soy sauce
1/4 cup cream or milk
Heat oil in small saucepan. Cook onion in oil over medium heat until
transparent, about 3 minutes.
Add curry powder. Cook and stir 1 minute.
Add sherry, satay sauce, sugar and soy sauce. Cook and stir 2
Blend in cream. Bring to boil. Boil 2 minutes. Keep warm.
2 (6 1/2 ounce) cans crabmeat
2 egg whites
4 teaspoons cornstarch
1 tablespoon dry sherry
1 tablespoon 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 30 minutes.
Heat oil in wok over medium-high heat until it reaches 375 degrees F. Fry 4 or 5
shrimp at a time in the oil until golden, about 3 minutes. Drain on absorbent
paper. Serve with warm sauce.
Makes 4 servings.