Stuffed Shrimps

• 1 lb. shrimps
• 1 egg
• bread crumbs
• cornstarch

Sauce for shrimps:

• 1½ tbsp. shoyu
• ½ tsp. liquor
• ½ tsp. salt
• ½ tsp. cornstarch

Stuffing:

• 1 cup fish cake
• 4 tbsp. minced pork or ham
• 2 tbsp. water chestnut
• 2 tbsp. minced onion
• ¼ tsp. shoyu
• ½ tsp. liquor
• 1 tsp. salt
• 1 tsp. cornstarch

Clean the shrimps and soak in salted water for about 15 minutes. Split shrimps in the middle lengthwise but do not cut through entirely. Combine the ingredients for the sauce and soak the shrimps in it for about 30 minutes. Remove and drain well. Combine the ingredients for the stuffing in a bowl and mix well. Put about 1 tsp. of stuffing in the shrimps and shape. Dip the stuffed shrimp in cornstarch, beaten egg, then roll in bread crumbs. Deep fry.