Shrimp in Bamboo Shape
Yield
6 servingsPrep
20 minCook
5 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
shrimp
|
|
| 1 ¼ | teaspoons |
salt
|
|
| ½ | teaspoon |
sesame oil
|
|
| 1 | cup |
cornstarch
|
|
| 3 | large |
eggs
|
|
| 1 | x |
peanut oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | large |
shrimp
|
|
| 6.3 | ml |
salt
|
|
| 2.5 | ml |
sesame oil
|
|
| 237 | ml |
cornstarch
|
|
| 3 | large |
eggs
|
|
| 1 | x |
peanut oil
for frying |
*
|
Directions
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.
Sprinkle the shrimp with 1 teaspoon salt and sesame oil and rub it in.
Dip the shrimp, one at a time, into the cornstarch.
Put ½ cup of the leftover cornstarch in a bowl and add the egg and the remaining salt.
Mix well with the fingers.
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.
Return all the shrimp to the hot oil and deep fry about 1 minute longer.
Drain and serve hot.
