I’ve had this recipe bookmarked in my Craig Claiborne New York Times International cookbook for quite awhile, and I finally made it. This is the first time I have ever made fried shrimp and it won’t be the last. It’s the Korean version of Japanese shrimp tempura. The recipe is simple. Peel and devein jumbo shrimp leaving the tails intact. Then dredge in flour and dip in beaten eggs, and fry in sesame oil for a few minutes. Serve with a dipping sauce of four parts light soy sauce with one part vinegar. I loved this so much I’m planning on making it again soon.
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