Shrimp Cutlets

Ingredients:

• 8 jumbo shrimp
• 1 tbsp dry sherry
• 1 egg beaten
• 2 tbsp cornstarch
• Oil for deep frying
• Sprig of Chinese parsley (optional) 

 Directions:

1. Hold the shrimp firmly by the tail and remove the shell, leaving the tail shell piece intact. Cut the shrimp in half lengthwise almost through to the tail and remove the dark intestinal vein. Flatten the shrimp to resemble cutlets. Sprinkle with the sherry.
2. Dip the cutlets in beaten egg, then in the cornstarch; repeat. Heat the oil to 180°C/350°F. Deep-fry the shrimps for 2 to 3 minutes. Drain on absorbent kitchen paper. Arrange on a serving plate and garnish with Chinese parsley, if used. Serve plain or with sweet soy bean sauce.