Shrimp in Bamboo Shape
Yield: 5 Servings
24 lg Shrimp 1 1/4 ts Salt 1/2 ts Sesame seed oil 1 c Cornstarch 3 Eggs Peanut oil for frying 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 1/2 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.