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1. Remove shells from shrimp,
leaving tails intact. Remove back veins
from shrimp. Cut
down back of shrimp with sharp knife. Gently press
shrimp with fingers
to flatten.
2. Beat 1 egg, cornstarch,
salt and pepper in a small bowl until blended.
Add shrimp to egg
mixture and toss until shrimp are completely coated.
3. Remove crusts from bread.
Cut each slice into quarter. Place one
shrimp, cut side
down, on each bread piece. Gently press shrimp to
adhere to bread.
Brush or rub small amount of egg mixture over each
shrimp.
4. Cut egg yolk and ham
into 1/2 inch pieces. Finely chop onion.
Place one piece each
of egg yolk and ham and a scant 1/4 teaspoon
chopped onion on
each shrimp.
5. Heat oil in wok over
medium-high heat until it reaches 375F.
Fry 3 or 4 shrimp-bread
pieces at a time in the hot oil until golden,
1 to 2 minutes on
each side. Drain on absorbent paper.
