Ingredients: 10 river crabs (200g each), 100g river shrimp meat, 50g fresh mushrooms, 200g shrimps, 5 eggs, oil, refined salt, gourmet powder, rice wine, pepper, water chestnut powder, ginger juice

Recipe:

1. Take out crabmeat but do not discard the shells. Remove the heads from the shrimps and shell them. Do not remove the tails. Rinse and drain.
2. Put salt, rice wine, water chestnut powder and pepper in 1 egg white and make a paste. Grain the shrimp meat and fresh mushrooms. Surround a large dish with corianders. Put a silver paper wrapped bowl (about 23 cm diameter) in the center of the large dish.
3. Coat the shrimps with dry powder and fry in heated oil till done. Put in the bowl on the large dish. Put sautéed shrimp meat and mushrooms in crab shells and seal the shells with egg paste. Shape them like crab abdomens. Put 1 coriander leaf and some ham shreds on each shell. Bake them in an oven till golden. Arrange them around the bowl and serve.