| | SHRIMP |
| 1 | c | Ginger sauce |
| 16 | lg | Shrimp; uncooked |
| | Crab stuffing |
| | White wheat flour |
| 4 | | Eggs; lightly beaten |
| | Fine bread crumbs |
| | Oil; for frying |
| | GINGER SAUCE |
| 1 1/3 | c | Apricot preserves |
| 1 1/3 | c | Plum preserves |
| 1/2 | c | Crystallized ginger; minced |
| 4 | tb | Honey |
| 3/4 | c | Cider vinegar |
| 1 | tb | Prepared mustard |
| 1/2 | c | Green bell peppers; finely chopped |
| 1 | ts | Crushed red pepper; Or minced fresh or canned hot peppers |
| | CRAB STUFFING |
| 1 | lb | Fresh crab meat; picked over |
| 2 | | Eggs; lightly beaten |
| 4 | | Green onions; finely chopped |
| 1 | c | Canned bamboo shoots; chopped |
| 2 | ts | Fresh ginger root; peeled and grated ( 1/2 tsp dried ginger can be substituted) |
| 1/2 | ts | Ground white pepper |
| 1/2 | ts | Granulated white sugar |
| 2 | ts | Salt |
| 2 | tb | Dry sherry wine; (I use Gallo Straight Sherry) |
| 2 | tb | Corn starch |
| 2 | ts | Sesame seed oil; optional |
