Recipe(tried): Chinese Pan-fried Shrimp

"WRONG SHUI" (you know, not the Chinese "Feng Shui"...)

CONVERSATION PIECE --

To encourage conversation always heave one fewer chair than there are guests at a dinner party.

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This is easy and very attractive for a dinner party!

Chinese Pan-fried Shrimp

12 jumbo shrimp (prawns)
(1)
1/4 t. salt
T. each: Chinese cooking win (best use Rose Wine); cornstarch
(2)
2 egg yolks
T. water
1 T flour
(3)
1 T. minced coriander leaves
2 T. minced ham (best use Virginia ham)

Peel of the heads from the shrimps. Put the heads in a small pot with 1 cup water. Bring the stock to the boil and simmer for 10 minutes. Turn off the heat and leave the heads in the stock for another 20 minutes. Take the heads off and reserve the stock.

Make a cut at the outer curve of each shelled shrimp to make then look like butterflies. Devein the shrimp; wash and pat dry. Score the inside surface lightly to absorb sauce easily and to prevent curling during frying. Marinate in (1) and set aside for 10 minutes or until needed (no more than 2 hours).

Heat 2 T. oil in a FLAT NON-STICK cooking pan until the oil is hot. Turn off the fire right away. Place the shrimp, shell side down, then spread (2) over each shrimp. Then sprinkle with (3) on each shrimp. Turn the fire back on to MEDIUM heat. Cover and cook for 2 minutes. Add the shrimp stock and turn the fire to HIGH until the shrimps are cooked thoroughly. Arrange the shrimps nicely on a serving plate.