Title: Shrimp in Bamboo Shape
Categories: Shrimp, Cook4u
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini