Recipe - Deep-Fried Shrimp Stuffed Wham

1 pound Large shrimp
One fourth pound Smoked ham
Oil for deepfrying
1 Egg
3 tablespoon Onion
One half Clove garlic
2 tablespoon Soy sauce
1 tablespoon Sherry
One fourth cup Flour
1/8 cup Cornstarch
One half teaspoon Salt
1 ds Pepper

1. Shell and devein shrimp, leaving the tail segments intact. Butterfly
shrimp, making 2 slits in the back of each.

2. Slice ham thin; then cut in 1 by 3inch strips. Thread 1 strip through
each shrimp, working from back to front so that ham is mostly inside.
Meanwhile heat oil.

3. Beat egg. Mince onion and garlic and add, along with soy sauce and
sherry. Then sift in flour, comstarch, salt and pepper; beat to a smooth
batter.

4. Holding shrimp by the tail, dip in batter to coat. Add to oil, 1 at a
time, and deepfry until golden. Drain on paper toweling; serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.