12 fresh uncooked large shrimp
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
3 slices sandwich bread
1 hard-cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp.
Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to
Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add
shrimp to egg mixture and toss until shrimp are completely coated.
Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut
side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or
rub small amount of egg mixture over each shrimp.
Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece
each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.
Heat oil in wok over medium-high heat until it reaches 375F. Fry 3 or 4
shrimp-bread pieces at a time in the hot oil until golden, 1 to 2 minutes on
each side. Drain on absorbent paper.