Stir-fry shrimp and crab in sweet-and-sour sauce and serve over fried rice cakes.

Steps

1. Prepare cooking sauce and set aside.
2. Heat wok or wide frying pan with 1/4 tbsp. oil; add garlic and ginger; stir once.
3. Then add shrimp and crab and stir-fry for 2 mins. until shrimp turns pink.
4. Remove from pan and set aside.
5. Heat remaining oil (1 tbsp.) in pan and add carrot and bamboo shoots and stir-fry for 30 sec.; add a few drops of water if pan is dry.
6. Add pepper.
7. Return shrimp and crab to pan.
8. Stir in cooking sauce and cook stirring until sauce bubbles and thickens; cover and keep hot.
9. Fry rice cakes 3 at a time in salad oil of 1 inch depth in small deep pan for 2 mins. until golden. Drain on paper towel and pour seafood mixture over rice cakes. Serves 6–8.

Notes

• Cooking sauce: in a bowl, combine 1/3 cup each sugar, white vinegar and chicken broth; 2 tbsp. soy sauce, 1 tbsp. sherry or rum and 1 tbsp. cornstarch. Add salt and stir-fry 1 min.