| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 | pn | Salt |
| Pepper | ||
| 1 | Egg lightly beaten | |
| 2/3 | c | Water |
| 1 | lb | Shrimp shelled, deveined |
| 2 | tb | Cornstarch |
| Oil for deep frying | ||
| 1 | tb | Sesame oil |
| 2 | tb | Honey |
| 1 | tb | Sesame seeds |
INSTRUCTIONS
1 sift flour and salt and pepper into a bowl. Make a well in the center, add egg and water, and gradually mix in the flour. 2. Beat to a smooth batter and set aside for 10 minutes 3. Meanwhile, toss shrimp in cornstarch and coat well. Shake off any excess cornstarch. Add shrimp to batter and coat well. 4. Heat oil in wok and add shrimp, a few at a time. Cook until batter is golden. Remove shrimp, drain on paper towels, and keep warm. Repeat until all shrimp have been fried. 5. Carefully remove hot oil from wok. Gentely heat sesame oil in pan. 6 Add honet and stir until mixed well and heat through. Add shrimp to mixture and toss well. 7. Sprinkle over sesame seeds and again toss well. Serve immediately. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On THU, 9 NOV 1995 170615 ~0500 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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