Crab-stuffed prawns | Women's Weekly Food

Name: Crab-stuffed prawns | Women's Weekly Food
Total time: 40 min
Ingredients: 1 kilogram (2lb) green kingprawns; 155 grams can crab; 3 tablespoons mixed chinese pickles, finely chopped; 4 shallots; 1 stick celery; 1 egg white; 2 teaspoons cornflour; 1 teaspoon dry sherry; 1 teaspoon soy sauce; flour; salt; 2 eggs, lightly beaten; 2 tablespoons milk; 3 tablespoons oil; 1 large_piece onion; 3 teaspoons curry powder; 2 tablespoons sate sauce; 2 teaspoons soy sauce; 1 tablespoon dry sherry; 1 teaspoon sugar; 1/2 cup thickened cream; fresh white breadcrumbs; oil for deep-frying

www.womensweeklyfood.com.au

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.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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