Instructions: Shell and devein shrimp, leaving tails intact. Butterfly them along the inside curve, then flatten with the flat side of a cleaver.

Combine marinade ingredients in a bowl. Add shrimp and stir to coat; let stand 10 minutes.

To make each roll: Place a quail egg at one end of a strip of nori and roll up. Center wrapped egg on inner side of a butterflied shrimp. Roll shrimp to enclose egg; secure with a wooden pick. Repeat with other eggs, nori strips, and shrimp.

In a wok, heat oil for deep-frying to 350 degrees. Dip stuffed shrimp in cornstarch, then egg; coat with crumbs. Deep-fry, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.

Cut stuffed shrimp in half forizontally and place on a serving plate. Serve with sweet and sour sauce for dipping.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.