Instructions: Sprinkle the squash slices with salt and let stand for 10 minutes. Toss them with flour.

Heat the oil in a wok or skillet. Dip the slices into the beaten egg and fry over moderate heat for 1 minute so that they retain their crunch. Turn the slices over just once. Drain briefly on paper towels.

Serve warm with a dipping sauce made of soy sauce, white vinegar and toasted sesame seeds, mixed well.

This recipe yields 4 servings.

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