Shrimp in Bamboo Shape

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.