| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | 8 | Servings | ||
INGREDIENTS
| 1 | c | Ginger sauce |
| 16 | Shrimp, uncooked | |
| Crab stuffing | ||
| White wheat flour | ||
| 4 | Eggs, lightly beaten | |
| Fine bread crumbs | ||
| Oil, for frying | ||
| 1 1/3 | c | Apricot preserves |
| 1 1/3 | c | Plum preserves |
| 1/2 | c | Crystallized ginger, minced |
| 4 | T | Honey |
| 3/4 | c | Cider vinegar |
| 1 | T | Prepared mustard |
| 1/2 | c | Green bell peppers, finely |
| chopped | ||
| 1 | t | Crushed red pepper, Or |
| minced fresh or canned | ||
| hot | ||
| peppers | ||
| 1 | lb | Fresh crab meat, picked over |
| 2 | Eggs, lightly beaten | |
| 4 | Green onions, finely chopped | |
| 1 | c | Canned bamboo shoots |
| chopped | ||
| 2 | t | Fresh ginger root, peeled |
| and grated 1/2 tsp | ||
| dried | ||
| ginger can be | ||
| substituted | ||
| 1/2 | t | Ground white pepper |
| 1/2 | t | Granulated white sugar |
| 2 | t | Salt |
| 2 | T | Dry sherry wine, I use |
| Gallo Straight Sherry | ||
| 2 | T | Corn starch |
| 2 | t | Sesame seed oil, optional |
INSTRUCTIONS
Preparing The Shrimp. Shell I the shrimp leaving the tails on. De
vein, wash and drain on paper towels. Split each shrimp lengthwise (
butterfly) , being careful not to cut quite all the way through. Dust
shrimp in flour and set aside. Mound approximately two Tbsp. of crab
mixture on each shrimp, shape and dust again with flour. Dip each
stuffed shrimp into the beaten eggs, coat with bread crumbs and place
on a platter. Allow to stand for approximately 15 to 30 minutes
uncovered. This will firm up the bread coating. Heat about two inches
of oil in a large fry pan until it is moderately hot. { About 350
degrees } Place the shrimp in the hot oil stuffed side up for 3 to 5
minutes or until golden brown on the bottom. Turn and cook 3 to 5
minutes longer or until golden brown again. Pierce the stuffing with a
sharp fork and if no liquid escapes the shrimp are done. Serve with
ginger sauce over them or serve the sauce on the side. The sauce can
be served warm or cold. Serves 6 -8. Preparing The Ginger Sauce
Combine all the ingredients in a sauce pan. Bring the mixture to a
boil over medium heat, reduce the heat to low and cook, stirring
constantly for approximately 20 to 30 minutes to blend all the flavors
well. Remove from the heat and cool. Makes about 3 1/2 cups. This can
be stored almost indefinitely in sterilized jars and can be served
with BBQ spare ribs, shrimp, pork and beef. If you like it hotter add
more crushed pepper. Preparing The Crab Stuffing. Remove all the
cartilage from the crab meat and place the picked over meat in a large
bowl. Add all the remaining ingredients, mix well, cover and chill
until used. NOTES : This is a tried and true recipe that is always
well received. The ginger sauce can be used on any number of other
dishes and will keep a long time refrigerated. One of my favorite crab
dishes. Recipe by: LeRoy Trnavsky Posted to MC-Recipe Digest by
drleroy@juno.com (LeRoy C Trnavsky) on Apr 29, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 423
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 157.1mg
Sodium: 946.6mg
Potassium: 478.2mg
Carbohydrates: 83.6g
Fiber: 4.6g
Sugar: 36.3g
Protein: 14.2g