Ingredients:

12 raw colossal or jumbo shrimp
in their shells
2 tbsp light soy sauce
1 tbsp Chinese rice wine or dry
sherry
1 tbsp cornstarch
2 eggs, lightly beaten
8 to 10 tbsp breadcrumbs
vegetable oil,for deep-frying
salt
pepper
shredded lettuce leaves,to serve
chopped scallions,to garnish

Instructions:

1. Shell the shrimp,but leave the tails on. Devein by making a shallow cut along the back of each shrimp,then pull out the black vein.
2. Split them in half fom the underbelly, about halfway along,leaving the tails still firmly attached.
3. Mix together the salt,pepper,soy sauce,wine,and cornstarch in a bowl. Add the shrimp and turn to coat evenly. Let marinate for 10 to 15 minutes.
4. Pick up each shrimp by the tail,dip it in the beaten egg,then roll it in the breadcrumbs to coat it all over.
5. Heat the oil in a wok or deep-fat fryer to about 350-375 degrees F,or until a cube of bread browns in 30 seconds. Deep-fry the shrimp in batches until golden brown. Remove them from the oil with a perforated spoon and drain on paper towels.
6. To serve,arrange the shrimp neatly on a bed of lettuce leaves and garnish with the scallions, either raw or soaked for about 30 seconds in hot oil.

Serves 4.