Canton Shrimp

—Peggy Fujimoto

  • 1 lb. shrimp
  • 2 tsp. toasted sesame seeds

Batter:

  • 1/2 cup flour
  • 1 egg
  • 2 tsp. catsup
  • 2 tsp. green onion, chopped
  • 1 to 2 Tbsp. water
  • 1/2 tsp. salt
  • 1/2 tsp. Ajinomoto*

Sauce:

  • 3 Tbsp. sugar
  • 1/2 cup pineapple juice
  • 1 Tbsp. cornstarch
  • 1/2 Tbsp. vinegar
  • 1/2 cup water
  • 2 Tbsp. catsup
  • 1/4 tsp. salt
  • 2 or 3 drops Tobasco

Clean shrimp and split open as butterfly. Dip in batter and deep fry until golden brown. Leave on absorbent paper for a while, then put on hot platter. Pour sauce over shrimp and sprinkle with toasted sesame seeds.

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