Minced Shrimp Stuffed Yau Char Kwai

Ingredients	Seasoning	Sweet&Sour Sauce
250 g Shelled shrimp 120 g Ground meat 2 Yau Char Kwai Some frying oil 1 dish Sweet chilli sauce	10 g Ginger root 1 stalk Spring onion 80 ml Water 1 tsp Starch solution 1/3 tsp Chicken bouillon 1/2 tsp Jiafan rice wine 1 tsp Chilli oil 1/4 tsp Salt 1/4 tsp White pepper powder	1 tbsp Ketchup 1 tbsp Sugar 1 tbsp White vinegar 2 tbsp Pineapple juice 1/3 tsp Salt 1 tsp Starch solution 50 g Pineapples, diced 1 tsp Spring onions, shredded

Cut the shelled shrimp down the back and remove the black vein with a toothpick. Rinse the shrimp in cold water, drain and pat dry on a kitchen towel. Coarsely chop the shrimp and finely mince with the ground meat until blended. Stir in the liquid of ginger and onion in 2 additions, then add in the rest of the seasonings and stir until you have a smooth paste.
Divide yau char kwai in two sticks and cut each into 2 inches sections. Slice each of them open and fill the hollow with some shrimp paste. Heat up a skillet with enough oil until hot. Carefully lower the filled yau char kwai into the oil and fry for 1-2 minutes. Remove them from the skillet and drain. Turn the fire to high and return the yau char kwai to the skillet. Fry until they are golden brown and crispy. Serve them with a dish of sweet chilli sauce.
Alternately you can serve these stuffed yau char kwai with a simple and quick sweet and sour sauce. Mix the ketchup, vinegar, sugar, juice and salt together and bring to a boil in a small pot. Add in starch solution and stir to thicken. Add in pineapples and spring onions. Pour the sauce over the stuffed yau char kwai.

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