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Flying Dragon

Dim Sum and Other Snack Foods

Flying Dragon
1/2 pound large shrimp, shells though not their tails and their veins removed
2 eggs, beaten until light yellow
1/4 cup cornstarch
1 cup vegetable oil
3 Tablespoons hot sauce
1. Cut shrimp in half the long way, but not through the tail section and not all the way through their flesh; then gently pound to enlarge this one piece of shrimp; repeat with all the shrimp.
2. Dip each shrimp in egg, then the cornstarch, and shake off excess cornstarch, and set aside for half an hour until cornstarch is thoroughly wet.
3. Heat oil, and deep fry half the coated shrimp until lightly browned, remove from oil and drain on paper towels. Repeat with the other half of the shrimp.
4. Put hot sauce in small bowl, then serve shrimp so that everyone can dip theirs into the hot sauce holding the shrimp by its tail section.

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