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.

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