- In a large wok, heat the oil to 375°F.
- In a bowl, combine shrimp, water chestnuts, the 1 egg, cilantro, green onion, oyster sauce, 1 teaspoon of the sesame oil, and 1 teaspoon of the soy sauce; mix well.
- Add enough panko to hold the ingredients together.
- Using a plastic pastry bag, pipe shrimp mixture into boned drumsticks.
- Combine the 3 eggs and the 1/3 cup water.
- Dip stuffed drumsticks into egg mixture; coat with flour.
- Season with salt and pepper.
- Dip again in egg mixture and coat again with flour.
- Steam for 20 to 25 minutes and then fry in hot oil; drain.
- In a small saucepan, heat the remaining 1 teaspoon sesame oil.
- Add onions, bell pepper, pineapple, ginger, and garlic; cook for a few minutes.
- Add vinegar, the 2 tablespoons water, the remaining 3 teaspoons soy sauce, sugar, and catsup.
- Bring to a boil.
- Combine the cornstarch with the 1/4 cup water; add to mixture and cook until thickened.
- Place cooked drumsticks on a platter and top with sauce.
- If desired, stuffed drumsticks can be baked until crispy, instead of fried.
Makes 6 servings.
*To bone drumsticks: Using a small sharp knife, cut a slit down the side of the drumstick. Starting from the large end of the drumstick cut and scrape the meat away from the bone. With a cleaver, chop the bone off about 1-inch from the small end.
