SERVES 4:

12 RAW JUMBO OR TIGER SHRIMP IN THEIR SHELLS
2 TBSP LIGHT SOY SAUCE
1 TBSP CHINESE RISE WINE OR DRY SHERRY
1 TBSP CORNSTARCH
2 EGGS, LIGHTLY BEATEN
8-10 TBSP BREAD CRUMBS
VEGITABLE OIL FOR DEEP FRYING
SALT PEPPER
SHREDDED LETTUCE LEAVES, TO SERVE
CHOPPED SCALLIONS, TO GARNISH

STEP 1:
PEEL AND DEVEIN THE SHRIMP BUT LEAVE THE TAILS ON. SPLIT THEM IN HALF FROM THE
UNDERBELLY ABOUT HALFWAY ALONG, LEAVING THE TAILS FIRMLY ATTACHED.

STEP 2:
MIX TOGETHER THE SALT, PEPPER, SOY SAUCE, WINE AND CORNSTARCH IN ABOWL, ADD THE
SHRIMP AND TURN TO COAT. LET MARINATE FOR 10-15 MINUTES.

STEP 3:
HEAT THE OIL IN A PREHEATED WOK. PICK UP EACH SHRIMP BY THE TAIL, DIP IT IN THE
BEATEN EGG THEN ROLL IT IN THE BREAD CRUMBS TO COAT WELL.

STEP 4:
DEEP-FRY THE SHRIMP IN BATCHES UNTIL GOLDEN BROWN. REMOVE THEM WITH A SLOTTED
SPOON AND DRAIN ON PAPER TOWELS.

STEP 5:
TO SERVE, ARRANGE THE SHRIMP NEATLY ON A BED OF LETTUCE LEAVES AND GARNISH WITH
SCALLIONS, EITHER RAW OR SOAKED FOR ABOUT 30 SECONDS IN HOT OIL.

NOTE:
TO DEVEIN LARGE SRIMP FIRST REMOVE THE SHELL. MAKE A SHALLOW CUT ABOUT THREE-QUARTERS OF
THE WAY ALONG THE BACK OF EACH SHRIMP, THEN PULLOUT AND DISCARD THE BLACK INTESTINAL VEIN.