Title: Shrimp in Bamboo Shape
Categories: Seafood
Yield: 5 Servings

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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