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1
Holding a sharp knife or a cleaver parallel to the cutting board, score each shrimp along the back.
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2
(The scoring will allow the shrimp to curl when cooked.)
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3
Place the shrimp in a bowl and add the Shrimp Marinade.
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4
Toss lightly to coat the shrimp and let them marinate for at least 30 minutes, or longer if possible.
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5
Mix the Sweet and Sour Hawthorn Sauce in a saucepan and heat until thickened, stirring constantly to prevent lumps.
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6
Keep warm and, before serving, pour it into a small serving dish.
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7
Add the egg to the marinated shrimp and thread four shrimp per skewer.
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8
Place the white and black sesame seeds on separate plates.
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9
Dip one side of the skewered shrimp in the white sesame seeds, turn over, and dip the other side in the black.
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10
Arrange on a cookie sheet.
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11
Heat a large skillet, add the olive oil, and heat to about 375F.
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12
Lay 3 or 4 of the skewers in the pan and fry until the white sesame seeds are golden brown, about 3 minutes; then turn and fry the black seeds, about 3 minutes.
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13
Remove with a pair of tongs, and drain briefly in a colander; then drain on absorbent paper.
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14
Reheat the oil when necessary before adding the next batch and skim the loose sesame seeds from the oil between batches.
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15
Arrange the drained shrimp on a serving platter, alternating white and black sides.
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16
Serve with the Sweet and Sour Hawthorn Sauce.
