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  • 450 gm (1 lb) large shrimps   
  • 1 lemon   
  • salt and freshly ground pepper
  • 2 eggs   
  • 1/2 cup cornflour   
  • 450 gm (1 lb) ham, thinly sliced in 0.5 cm (~1/4-in) squares
  • 1 cup vegetable oil       


  1. Shell shrimps, leaving tail. Devein and slit the backs along the length.
  2. Squeeze lemon juice on shrimps.
  3. Add salt and pepper and set aside.
  4. Beat the eggs and add the cornstarch to make a thick batter. 
  5. Place pieces  of ham in each open shrimp, 
  6. Dip in batter and deep fry in the oil. Fry until the meat becomes just opaque. This presents as the most succulent shrimp meat.
You can serve this with a pickled relish, Sauce Tartare or a variation on Thousand Island dressing by adding some fresh horseradish or wasabi.