*  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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