Stuffed Shrimps

• 2 lbs. large frozen shrimps, cleaned and split from back
• 2 stalks green onion, chopped fine
• 1 cup bread crumbs
• Salt
• 1 lb. fish cake mix
• 2 eggs, beaten slightly
• Oil to fry (½ inch deep in frying pan)

Sprinkle salt on both sides of shrimps. Mix fish cake mix and green onion. Dab on cut side of shrimps and dip in egg and roll in bread crumbs. Fry in heated oil until light brown and serve hot with sauce.

SAUCE

• 1/3 cup catsup
• 1 tbsp. vinegar
• Dash of tabasco sauce
• 2 tsp. sugar
• 1 tbsp. toasted sesame seed

Mix well and serve with shrimps.