Crab Stuffed Shrimp - cooking recipe

Ingredients

1 (6 oz) can crab meat, drained, picked
3 tbsp mixed Chinese pickles, finely chopped
4 None shallots, finely chopped
1 stalk celery, finely chopped
1 None large egg white
2 tsp cornstarch
1 tsp dry sherry
1 tsp soy sauce
2 1/4 lb raw jumbo shrimp, peeled, deveined, butterflied, pounded thin
None None seasoned flour, to coat
2 None large eggs, lightly beaten
2 tbsp milk
None None fresh white breadcrumbs, to coat
None None Satay Sauce
3 tbsp oil
1 None onion, finely chopped
3 tsp curry powder
2 tbsp satay sauce
2 tsp soy sauce
1 tbsp dry sherry
1 tsp sugar
1/2 cup heavy cream
None None oil, for deep-frying

Preparation

Combine crab, Chinese pickles, shallots, celery, egg white, cornstarch, sherry and soy sauce in a large bowl. Stuff each shrimp with around 1 tbsp crab mixture.
Gently coat shrimp with seasoned flour. Whisk together beaten eggs and milk. Gently dip floured shrimp into egg then coat in breadcrumbs. Arrange in a single layer on a tray and chill until ready to deep-fry.
Meanwhile, to make the satay sauce, heat oil in a wok or frying pan over medium heat. Cook onion until transparent. Add curry powder and cook for 1 min. Add satay sauce, soy sauce, sherry and sugar. Cook for 2 mins, stirring constantly. Add cream and stir until combined. Bring to a boil then reduce heat and simmer for 2 mins, or until slightly thickened. Distribute between 4 serving bowls.
To deep fry shrimp, heat oil to 350\u00b0F. Working in batches, carefully deep-fry shrimp until golden brown and cooked through, around 2 mins. Drain on paper towels. Serve with satay sauce.