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