Total Time
35mins
Prep 30 mins
Cook 5 mins

Based on a recipe from my Chinese Cooking Class Cookbook. We really enjoy this appetizer recipe served with a lemon wedge.

Ingredients Nutrition

  • 12 large shrimp, shelled and deveined, leaving tails intact
  • 1 egg
  • 2 12 tablespoons cornstarch
  • 14 teaspoon salt
  • 1 dash pepper
  • 3 slices white bread, crusts removed and quartered
  • 1 slice cooked ham, cut into 1/2-inch pieces
  • 1 hard-cooked egg yolk, cut into 1/2-inch pieces
  • 1 green onion, with top, finely chopped
  • vegetable oil (for frying)
  • 1 hard-cooked egg, one-half for garnish
  • 1 green onion, curled for garnish (refer to tip below)

Directions

  1. Butterfly shrimp by cutting a deep slit down each back and pressing gently with your fingers to flatten.
  2. In large bowl, add egg, cornstarch, salt and pepper and beat until well blended. Add shrimp; toss to coat well.
  3. Arrange one shrimp, cut-side down, on each bread piece; press shrimp gently into bread.
  4. Brush egg mixture over arranged shrimp.
  5. Arrange one piece each of ham and egg yolk and a scant ¼ teaspoon onion on top of each shrimp.
  6. Using wok or large skillet, heat oil to °375°F Add three or four bread pieces at a time; cook until golden, 1 to 2 minutes on each side. Place cooked bundles on paper towels to drain.
  7. Garnish with green onion curls and/or hard-cooked egg half if desired. Tip for curling a green onion:.
  8. 1) Trim the bulb (white part) from onion; reserve for another use. Trim remaining stem to 4-inches.
  9. 2) Using sharp scissors, cut each section of green stems lengthwise into very thin strips down to beginning of stems, cutting six to eight strips in each stem section.
  10. 3) Add cold water to half of large bowl. Add green onions and ice cubes. Refrigerate until onion curl, about 1 hour. Drain.