|Soy sauce||1⁄4 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Shell the shrimps, leaving the tails on.
Devein, but be careful not to split the shrimps.
Mix together the salt, soy sauce and sherry.
Pour over shrimps and let marinate for 10 minutes.
Dip the shrimps in the cornstarch and coat well.
Heat enough oil for deep frying in a pan and lower the shrimps into this.
When they are ready the shrimps will float to the top.
Serve very hot on a platter.
May be served as an appetizer with cocktails.