Orchid Shrimp

12 large shrimp

2 to 3 T short-grain rice flour (not glutinous rice flour)

4 to 5 eggs

1 T black sesame seeds

1/2 T cinnamon, salt, and pepper mixture

oil for frying

Shrimp marinade:

1/4 t salt

1 T ginger wine (use a lemon press to extract ginger juice, add to rice wine or sherry)

1 t cornstarch

1. Wash shrimp. Remove the heads and peel, leaving tails intact. With razor blade, split each shrimp twice vertically into three strips, leaving them attached at the tail. Dry the shrimp, then mix in the marinade with a kneading motion. Marinate 20 minutes.

2. Beat the eggs, and mix 2 T rice flour in thoroughly, until a smooth, thin batter is formed.

3. Heat the oil for frying. Coat each shrimp with the egg batter, spreading out the cut portions. Dip the tips into the black sesame seeds and deep-fry the shrimp about 2 to 3 minutes over medium heat, spreading them open when placing in the oil. Do not fry too many shrimp at once; make sure each has plenty of room in the pan or wok.

4. Arrange the fried shrimp on a serving platter. Dip the shrimp into the cinnamon, salt, and pepper mixture before eating.

5. The shrimp heads may be squeezed dry and fried, then used as a garnish on the serving platter.