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Meal Type

Cuisine

Stuffed Shrimp

Featured in the Honolulu Star-Bulletin on January 25, 2006.

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Ingredients:

Stuffed Shrimp

  • 3 to 4 pounds shrimp (preferably 21/25 size)
  • 4 to 5 dried shiitake mushrooms, soaked
  • 1 pound oio (fish cake paste)
  • 1/2 pound imitation crab, chopped
  • 1 can (8 ounces) water chestnuts, diced
  • 4 stalks green onions, chopped
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon salt
  • Flour for dredging
  • 4 eggs (beaten with 1 cup water)
  • Panko (Japanese bread crumbs) for breading
  • Vegetable oil for deep frying

Directions:

  1. Shell, clean and butterfly shrimp, leaving tails intact.
  2. Remove stems from mushrooms, mince caps.
  3. In a bowl, mix together mushrooms, oio, imitation crab, water chestnuts, green onions, oyster sauce and salt.
  4. Place a spoonful of the mixture onto the butterflied shrimp.
  5. Dip in flour, egg mixture and panko.
  6. Deep fry until golden brown.

Makes about 15 servings.

Optional: Serve with grated daikon and shoyu.

Approximate nutrient analysis per serving:
200 calories, 9 g fat, 1.5 g saturated fat, 120 mg cholesterol, 300 mg sodium, 12 g carbohydrate, 1 g dietary fiber, 1 g sugar, 14 g protein

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