Sesame Shrimp
Ingredients
| 24 large shrimp | ||
| 1/4 cup flour | ||
| 4 tbs sesame seeds | ||
| Kosher and cracked black pepper to taste | ||
| 1 large egg | ||
| 1 cup vegetable oil for deep frying | ||
| 1/4 cup soy sauce | ||
| 1 scallion, minced | ||
| 1 tsp dried chili flakes | ||
| 1 tbs sesame oil | ||
| 1-2 tsp sugar | ||
| scallion strips for garnish |
- Peel and devein the shrimp, leaving the tails for presentation.
- Slice the shrimp along the body, place on a cutting board, and press firmly to flatten slightly to make a butterfly shape.
- Put the flour, half the sesame seeds, salt and pepper in a food processor and blend for 30 seconds.
- Add the mixture to a bowl and coat the shrimp with the mixture, shaking off the excess.
- Beat the egg in a small bowl with the remaining sesame seeds, salt and pepper.
- Heat the vegetable oil in a large wok or skillet.
- Working in batches, holding each shrimp by the tail, dip into the beaten egg, then carefully lower into the oil.
- Cook for 1-2 minutes, or until crisp and golden, turning once or twice.
- Remove the shrimp and drain on paper towels.
- To make the dipping sauce, stir together the soy sauce, scallion, chilies, oil and sugar until the sugar dissolves.
- Arrange the shrimp on a plate, garnish with strips of scallion.
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