sesame shrimp

i made sesame shrimp for thanksgiving and my mom even asked me for the recipe.   you can prep them in advance and freeze them for up to a month.  just drop them into some hot oil when your guests arrive and you’ll have some happy stomachs.

Sesame Shrimp
(serves 5 to 6 people family style; adapted from Cecilia Chang’s The Seventh Daughter)

Large shrimp 1 lb, shelled and deveined with tails attached
Flour 1 ½ cups
Sesame seeds 2 cups white sesame; ½ cup black sesame
Sesame oil 1 tsp
Rice Wine 3 tbsp
Eggs 2 large ones
Cornstarch ½ cup
Baking Soda 1 tsp
Canola Oil ½ cup, plus enough for deep frying
Water 1 cup
  1. Wash and dry shrimp.  Using a knife, cut down the back of each shrimp, leaving the tail attached.
  2. Put 1 cup of flour in a bowl.  Put sesame seeds in a separate bowl.  Set aside.
  3. In a third bowl, mix together sesame oil, wine, eggs, cornstarch, baking soda, 1/2 cup of canola oil, water, and remaining 1/2 cup flour.  This is your batter.
  4. Dip each piece of shrimp in the flour first, then the batter (from step 3), and finally the sesame.
  5. The coated shrimps at this point can either be frozen (by separating each layer of shrimp with parchment paper or plastic) until ready to fry, or fried immediately.
  6. To fry, heat a saucepan filled half-way with canola oil until it reached 360ºF.  Put 1 shrimp in first to test and then work with a batch of 2 to 3 at a time.  The shrimps are cooked when crispy and deep brown, about 2 to 3 minutes.
  7. I served the shrimp with a spicy mayo sauce.
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