SHRIMP IN BAMBOO SHAPE

      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.
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