SHRIMP: This is an all-time favourite shrimp recipe in my family. It is easy and simple to do and the result is satisfying..

DEEP-FRIED BUTTERFLY JUMBLE SHRIMP鳳尾蝦:

1½-2 lbs jumble shrimp--about 30/lb size or bigger    

1 egg, slightly beaten                                                  

flour for dredging

fine bread crumbs for dredging                                  

cooking oil for deep-frying

seasoning:

    ¾-1 tsp. salt                                                

    1/2 to 1 tsp. sugar

    ½ tsp. Maggi or light soy sauce                   

    black pepper to taste

    1 tsp. brandy or rice wine                           

    ½ tsp cornstarch

    ½ tsp. sesame oil

Rinse and shell shrimp, leaving tail ends intact. Wrap shrimp with several thicknesses of paper towel and refrigerate until needed.

Slice each shrimp 1/2 to ¾ of the way through the back and de-vein. Use a cleaver to pound gently along the back of each shrimp to flatten out into butterfly shape.  Season shrimp with the seasoning ingredients and let marinade 30 minutes.

Flour, dip in egg; then cover shrimp with bread crumbs. Heat enough oil for deep-frying until hot and tested ready.  Deep-fry shrimp in hot oil for 1 ½ to 2 minutes until golden. Drain on paper towels and serve right away.