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Deep-Fried Shrimp Stuffed W/ham

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs Chinese Seafood 8 Servings

INGREDIENTS

1 lb Large shrimp
1/4 lb Smoked ham
Oil for deep-frying
1 Egg
3 tb Onion
1/2 Clove garlic
2 tb Soy sauce
1 tb Sherry
1/4 c Flour
1/8 c Cornstarch
1/2 ts Salt
1 ds Pepper

INSTRUCTIONS

1. Shell and devein shrimp, leaving the tail segments intact. Butterfly
shrimp, making 2 slits in the back of each.
2. Slice ham thin; then cut in 1- by 3-inch strips. Thread 1 strip through
each shrimp, working from back to front so that ham is mostly inside.
Meanwhile heat oil.
3. Beat egg. Mince onion and garlic and add, along with soy sauce and
sherry. Then sift in flour, comstarch, salt and pepper; beat to a smooth
batter.
4. Holding shrimp by the tail, dip in batter to coat. Add to oil, 1 at a
time, and deep-fry until golden. Drain on paper toweling; serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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