Shrimp In Bamboo Shape Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
24 large: Shrimp,
1 1/4 tsp: Salt,
1/2 tsp: Sesame seed oil,
1 cup: Cornstarch,
3: Eggs,
Peanut oil for frying,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp