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1
Rinse, dry, shell, and devein the shrimp if necessary, but leave the tails on.
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2
Split the shrimp along the inner curve, but do not cut all the way through.
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3
Spread each shrimp out flat and tap with the broad of a cleaver or knife.
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4
(Cutting along the inner curve prevents the shrimp from curling out of shape during the cooking.)
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5
Make the marinade by combining in a bowl the ginger, garlic, and oil.
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6
Season shrimp with the marinade, cover and chill 30 minutes.
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7
Make the batter by measuring out the dry ingredients into a mixing bowl and then adding the liquid ones, singly and little by little, stirring until the mixture is a smooth, thick batter.
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8
Fold in the sesame seeds last.
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9
Place the batter by the shrimp near the stove.
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10
Heat the wok or heavy, deep pot; then add and heat the oil until a drop of batter foams instantly, about 375 degrees F. Lower the heat a little.
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11
Then hold 1 shrimp by its tail and dip it into the batter to coat evenly; slip it into the hot oil.
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12
Repeat rapidly with the rest of the shrimp and deep-fry them for 3 minutes.
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13
Turn the shrimp constantly, with a gentle motion, after they're all in the oil.
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14
When they are golden brown, remove them with chopsticks, a skimmer, or a slotted spoon to paper towels to drain.
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15
Arrange the shrimp on a serving platter and sprinkle a little roasted salt-pepper on top.
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16
The shrimp may be done 10 to 15 minutes in advance and kept hot and crisp in a 200 degree F oven.
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17
Or decrease the frying time by 30 to 45 seconds; then drain on paper towels.
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18
When ready to serve, refry until brown and crisp, about 30 seconds.
