STUFFED CRAB CLAWS
- 1 pound shrimp, shelled, deveined, and chopped
- 5 ounces bamboo shoots, chopped
- 1 teaspoon salt
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sugar
- 2 1/2 teaspoons sesame oil
- 1/2 teaspoon pepper
- 8 teaspoons cornstarch
- 10 cocktail crab claws
- 3/4 cup bread crumbs
- 6 cups frying oil
In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste.
Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick.
Roll the stuffed shrimp ball in the bread crumbs.
Deep fry in 350 degree oil for 5 minutes or until golden brown.
Recipe courtesy of Ming?s Restaurant, Palo Alto, CA