Crab Stuffed Shrimp

• 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

1. 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.
2. 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.
3. 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.
4. To deep fry shrimp, heat oil to 350u0b0F. Working in batches, carefully deep-fry shrimp until golden brown and cooked through, around 2 mins. Drain on paper towels. Serve with satay sauce.

crab meat, mixed chinese pickles, shallots, celery, egg white, cornstarch, sherry, soy sauce, jumbo shrimp, flour, eggs, milk, fresh white breadcrumbs, satay sauce, oil, onion, curry powder, satay sauce, soy sauce, sherry, sugar, heavy cream, oil

Taken from recipes-plus.com/api/v2.0/recipes/34537 (may not work)