-
Peel the shrimps, keeping
the tails intact, de-veined.
-
Wash and dry with kitchen
towel.
-
Using the blade of a
cleaver, flatten each shrimp into a fan shape and coat with some
cornflour.
-
Wash, pat dry and mash the
shrimps into a puree.
-
Put into a mixing bowl
with the seasoning and pound until firm.
-
Mince the water chestnuts
and add them to the shrimp puree.
-
Scatter in the spring
onions and pound for 1 minute.
-
Chill the mixture in a
refrigerator for 30-40 minutes.
-
Spread some shrimp puree
on each shrimp and coat with the sesame seeds.
-
Heat a wok half filled
with oil and bring to the boil.
-
Slide in the shrimp fans
and deep fry until golden brown.
-
Drain off the excess oil
and serve.
