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Recipe by: ednas
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See below ingredients and instructions of the recipe
24 lg Shrimp 1 c Cornstarch
1 1/4 ts Salt 3 Eggs
1/2 ts Sesame seed oil 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.
Submitted By VERNON PHIPPS On 09-13-95
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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