BEIJING SHRIMP

Yield: 4 servings 1 pound shrimp

1/2 cup bread crumbs ⅓ cup all-purpose flour 1 egg

3 teaspoons sesame oil,

divided

Salt and white pepper Oil, for frying

1 3/4 cups hoisin sauce

If required, peel the shrimp, leaving the tail shell on if you can. Using a sharp knife, split each shrimp lengthwise along the inside of the curve, but leave it still attached at the back. Open the shrimp out so it splays out flat in a butterfly shape, and remove the fine digestive cord if necessary. Rinse the shrimp and pat dry with paper towels.

Heat a small, dry skillet over medium-high heat. Add the bread crumbs and cook, tossing or stirring frequently, until they turn a light brown. Immediately transfer to a plate to cool.

Spread out the flour and bread crumbs on separate plates. Beat the egg in a small bowl; then add 2 teaspoons of the sesame oil, 1 teaspoon salt and 1/2 teaspoon white pepper. Mix well.

Heat the oil to 350 to 375 degrees in a wok or a deep skillet. Dip the shrimp into the flour, then into the egg mixture, then into the bread crumbs. Working in small batches so as not to overcrowd the skillet, shallow-fry the shrimp until golden brown, about 1 minute. Drain on paper towels. In a small dish, mix together the hoisin sauce and the remaining 1 teaspoon sesame oil, and serve as a dipping sauce.

Per serving: 375 calories; 8 g fat; 1 g saturated fat; 231 mg cholesterol; 29 g protein; 48 g carbohydrate; 18 g sugar; 3 g fiber; 1,216 mg sodium; 110 mg calcium

Recipe from “Complete Chinese Cookbook,” by Ken Hom