Shrimp In Bamboo Shape

* Exported from MasterCook *

SHRIMP IN BAMBOO SHAPE

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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