Instructions: 1) 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.

2. Sprinkle the shrimp with 1 ts salt and sesame oil and rub it in.

3. Dip the shrimp, one at a time, into the cornstarch.

4. Put 1/2 c of the leftover cornstarch in a bowl and add the egg and the remaining salt. Mix well with the fingers.

5. 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.

6. Return all the shrimp to the hot oil and deep fry about 1 minute longer.

Drain and serve hot.

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.