Instructions

*hawthorn wafers available at Asian Markets; soften wafers in 1/2 cup
boiling water for about 15 minutes, then smash through a sieve.*

Peel shrimp. Remove veins and rinse thoroughly. Set aside. Combine wine,
scallions, gingerroot, salt and sesame oil. Add to shrimp, toss to coat;
marinade 30 minutes.
Blend all sauce ingredients. Transfer to pan and heat until thickened,
stirring to prevent lumps. Keep warm.
Add egg to shrimp mixture and toss. Thread 4 shrimp on skewers. Arrange
white & black sesame seeds on seperate plates. Dip one side of the shrimp
in the white seeds, turn over and dip other side in the black. Arrange on
a cookie sheet.
In a skillet, heat oil to 375 degrees. Fry shrimp in batches, until
golden brown, about 3 minutes per side. Drain briefly in a colander,
transfer to paper towels. (Between batches, remove seeds from the oil).
Arrange skewers on a platter, alternating black & white sides with dipping
sauce.