Crab-stuffed prawns | Women's Weekly Food
Ingredients Method 1.Shell prawns, leaving tail intact. Remove back vein. With sharp knife cut deeply along back of prawns, but do not cut right through.
Ingredients
- 1 kilogram (2lb) green kingprawns
- 155 gram can crab
- 3 tablespoon mixed chinese pickles, finely chopped
- 4 shallots
- 1 stick celery
- 1 egg white
- 2 teaspoon cornflour
- 1 teaspoon dry sherry
- 1 teaspoon soy sauce
- flour
- salt
- 2 eggs, lightly beaten
- 2 tablespoon milk
- 3 tablespoon oil
- 1 large_piece onion
- 3 teaspoon curry powder
- 2 tablespoon sate sauce
- 2 teaspoon soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon sugar
- 1/2 cup thickened cream
- fresh white breadcrumbs
- oil for deep-frying
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