|Shrimp||12 Large, shelled and deveined, leaving tails intact|
|Cornstarch||2 1⁄2 Tablespoon|
|White sandwich bread slices||3 , crust removed and quartered|
|Hard cooked egg yolk||1 , cut into 1/2 inch pieces|
|Cooked ham slice||1 , cut into 1/2 inch pieces|
|Green onion||1 , finely chopped|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
Cut down back of shrimp; press gently to flatten.
Beat the 1 egg, cornstarch, salt and pepper in large bowl until blended.
Add shrimp to egg mixture; toss to coat well.
Place 1 shrimp cut-side down on each bread piece.
Press shrimp gently into bread.
Brush or rub small amount of egg mixture over each shrimp.
Place 1 piece each of egg yolk and ham and a scant 1/4 teaspoon onion on top of each shrimp.
Heat oil in wok or large skillet over medium-high heat to 375°F.
Cook 3 or 4 shrimp-bread pieces at a time until golden, 1 to 2 minutes on each side.
Drain on paper towels.