Shrimp In Bamboo Shape
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Cook4u, Shrimp | 5 | Servings | |
INGREDIENTS
| 24 | Shrimp | |
| 1 1/4 | t | Salt |
| 1/2 | t | Sesame seed oil |
| 1 | c | Cornstarch |
| 3 | Eggs | |
| Peanut oil for frying |
INSTRUCTIONS
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. Sprinkle the shrimp with 1 ts salt and sesame oil and rub it in. Dip the shrimp, one at a time, into the cornstarch. Put 1/2 c of the leftover cornstarch in a bowl and add the egg and the remaining salt. Mix well with the fingers. 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. Return all the shrimp to the hot oil and deep fry about 1 minute longer. Drain and serve hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 164
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 153.9mg
Sodium: 816.5mg
Potassium: 80.3mg
Carbohydrates: 23.9g
Fiber: <1g
Sugar: <1g
Protein: 8.4g