Recipe - Deep-Fried Shrimp In Shells Wo Batter

1 pound Shrimp
Oil for deepfrying
1 sl Fresh ginger root
1 Scallion stalk
4 tablespoon Soy sauce
2 tablespoon Sherry
1 teaspoon Sugar

1. Wash shrimp. Remove legs, leaving shells intact, then devein (see
"Information: Other Seafood"). Dry well with paper toweling.

2. Heat oil. Add shrimp, then reduce heat to medium. Deepfry until bright
pink and drain on paper toweling. Transfer shrimp to a shallow bowl.

3. Mince ginger root and scallion; then combine with soy sauce, sherry and
sugar. Pour mixture over shrimp, tossing well to coat.

4. Refrigerate, covered, 30 minutes to 1 hour and serve. (If refrigerated
for a longer period, the shrimp will discolor and darken.)

NOTE: If the heat of the oil is not reduced right after the shrimp are
added, then will burn on the outside and be raw inside.

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