Clean, peel and devein 24-36 shrimp. I like 16-20 pieces per pound size shrimp for this.

Take 1/3 of the shrimp and mince to a fine paste! You can use a food processor, too.

Add a teaspoon of toasted sesame oil, a tablespoon of corn starch, salt, white pepper, minced scallions, a garlic clove passed through a Microplane, double that amount of fresh ginger and a teaspoon of dark soy sauce. Mix well and set aside for 30 minutes. Make the batter.

Butterfly the shrimp the way I show in the video. Stuff the shrimp. Dip in the batter. Fry in 375 degree oil in small batches and serve with a dipping sauce of apricot preserves mixed with hot Chinese mustard.

Easy crispy batter
1 cup all-purpose flour
1/2 cup milk
1/2 cup ICE water, let the cubes go in the batter. The colder the batter the crispier the finished product
1/4 teaspoon baking powder
1 teaspoon salt

Just whisk together and use immediately. Consistency should be looser than pancake batter!

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