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1
Butterfly shrimp by cutting a deep slit down each back and pressing gently with your fingers to flatten.
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2
In large bowl, add egg, cornstarch, salt and pepper and beat until well blended.
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3
Add shrimp; toss to coat well.
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4
Arrange one shrimp, cut-side down, on each bread piece; press shrimp gently into bread.
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5
Brush egg mixture over arranged shrimp.
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6
Arrange one piece each of ham and egg yolk and a scant 1/4 teaspoon onion on top of each shrimp.
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7
Using wok or large skillet, heat oil to 375F Add three or four bread pieces at a time; cook until golden, 1 to 2 minutes on each side.
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8
Place cooked bundles on paper towels to drain.
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9
Garnish with green onion curls and/or hard-cooked egg half if desired.
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10
Tip for curling a green onion:.
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11
1) Trim the bulb (white part) from onion; reserve for another use.
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12
Trim remaining stem to 4-inches.
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13
2) Using sharp scissors, cut each section of green stems lengthwise into very thin strips down to beginning of stems, cutting six to eight strips in each stem section.
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14
3) Add cold water to half of large bowl.
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15
Add green onions and ice cubes.
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16
Refrigerate until onion curl, about 1 hour.
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17
Drain.
