4 Servings

Directions:

Process shrimps; remove head, legs, leave tail on; score back and de-vein.

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Tap ginger root slices. Cut green onion into 1 inch long. Combine wine, salt, and sesame oil in small cup. Marinate shrimps with green onion, ginger, and sauce mix for 10 minutes.

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Torn green seaweed into very small bits.

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What you'll need:

	12	large fresh shrimp, shell on
	1	tablespoon white wine
	1	teaspoon salt
	1	teaspoon sesame oil
	2	stalks green onion
	3	slices ginger root
	6	sheets green seaweed
	1	egg
	½	cup flour
	6	cups corn oil

Directions: (continued)

In saucepan, heat corn oil to 365° F. Beat egg in small cup. Dust each shrimp with flour; dip in beaten egg, coat with seaweed bits. Fry each shrimp for 2 minutes or until done. When all done with the shrimps, fry shrimp heads until red brown.

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Arrange fried shrimps and heads on serving platter. Serve with ketchup. Makes 4 servings.

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