Shrimp in bamboo shape

5 servings

Ingredients

Quantity Ingredient
24 larges Shrimp
1¼ teaspoon Salt
½ teaspoon Sesame seed oil
1 cup Cornstarch
3 Eggs
Peanut oil for frying

Directions

1) Peel and devein the shrimp, but leave the last tail segment intact.

Rinse the shrimp and pat dry. Give each shrimp a slight gash crosswise at the top.

2) Sprinkle the shrimp with 1 ts salt and sesame oil and rub it in.

3) Dip the shrimp, one at a time, into the cornstarch.

4) Put ½ c of the leftover cornstarch in a bowl and add the egg and the remaining salt. Mix well with the fingers.

5) Heat the oil for deep frying in a wok until it is hot and almost but not quite smoking. Dip the shrimp into the egg-cornstarch mixture, then slide them into the hot oil. Cook, turning the shrimp, until golden brown all over, about 2 minutes. As the shrimp are browned, remove and drain on paper towels.

6) Return all the shrimp to the hot oil and deep fry about 1 minute longer. Drain and serve hot.

Submitted By VERNON PHIPPS On 09-13-95

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