Shrimp In Bamboo Shape

1. 1) Peeli and devein the shrimp, but leave the last tail segment intact.
2. Rinse the shrimp and pat dry. Give each shrimp a slight gash crosswise at the top. 2) Sprinkle the shrimp with 1 ts salt and sesame oil and rub it in. 3) Dip the shrimp, one at a time, into the cornstarch.
3. 4) Put 1/2 c of the leftover cornstarch in a bowl and add the egg and the remaining salt.
4. Mixi well with the fingers.
5. 5) Heat the oil for deep frying in a wok until it is hot and almost but not quite smoking.
6. Dip the shrimp into the egg-cornstarch mixture, then slide them into the hot oil. Cook, turning the shrimp, until golden brown all over, about 2 minutes.
7. As the shrimp are browned, remove and drain on paper towels.
8. 6) Return all the shrimp to the hot oil and deep fry about 1 minute longer.
9. Drain and serve hot.