| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
Ginger sauce |
| 16 |
lg |
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 |
tb |
Honey |
| 3/4 |
c |
Cider vinegar |
| 1 |
tb |
Prepared mustard |
| 1/2 |
c |
Green bell peppers; finely chopped |
| 1 |
ts |
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 |
ts |
Fresh ginger root; peeled and grated ( 1/2 tsp dried ginger can be substituted) |
| 1/2 |
ts |
Ground white pepper |
| 1/2 |
ts |
Granulated white sugar |
| 2 |
ts |
Salt |
| 2 |
tb |
Dry sherry wine; (I use Gallo Straight Sherry) |
| 2 |
tb |
Corn starch |
| 2 |
ts |
Sesame seed oil; optional |
INSTRUCTIONS
SHRIMP
GINGER SAUCE
CRAB STUFFING
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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