STUFFED CRAB CLAWS
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.
More Recipes and Ideas:
Grilled Soft-Shell Crabs with Watercress, Avocado, and Mango Salad with Grapefruit Vinaigrette, Soft Shell Crabs with Corn Relish, Field Greens and Roasted Red Pepper Sauce, Crab Spring Rolls with Pink Grapefruit, Avocado and Toasted Almonds, Shrimp Creole Recipes, Crab Dip Recipes, Grilled Shrimp Recipes, Crab Salad Recipes, Coconut Shrimp Recipes, Shrimp Cocktail Recipes