Ingredients
- 2 1/4 pounds medium shrimp
- 3 tablespoons rice wine
- 4 scallions -- lightly smashed
- 4 slices ginger root -- lightly smashed
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 1 egg -- lightly beaten
- 17 six-inch bamboo skewers
- 1 cup -each- white & black sesame seeds
- 3/4 cup safflower or corn oil
- ---------
- Sauce
- 6 packages hawthorn wafers (12.5 grams)
- 1/3 cup ketchup
- 2 tablespoons clear rice vinegar
- 2 teaspoons soy sauce
- 3/4 teaspoon salt
- 1 teaspoon cornstarch; dissolved in 1 tsp. water
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.