Ingredients

6 small eggs
1 pound peeled shrimp
4 scallions, trimmed and chopped
3/4 cup fresh white bread crumbs
1 small clove garlic, crushed
1 tablespoon chopped fresh cilantro
2 teaspoons soy sauce
1 teaspoon grated fresh gingerroot

For the coating:
All-purpose flour
1 egg, lightly beaten
1/2 cup to 3/4 cup sesame seeds
Oil for deep-frying

Directions

Boil the eggs for 12 minutes, plunge immediately into cold water. Cool before peeling.

Puree the shrimp in a food processor. Add the scallions, bread crumbs, garlic, cilantro, soy sauce and ginger; puree until smooth.

Form the mixture into six balls. Flatten each one out to a 4-inch round. Place a hard-cooked egg in the center of each round, then press the mixture around the egg to completely enclose it. Coat lightly in a little flour, dip into the beaten egg and then into the sesame seeds, until well coated. Chill for 15 minutes.

Heat 4 inches of oil in a heavy-based pan to a temperature of 350 degrees F. Deep-fry the shrimp eggs in batches, for 2 to 3 minutes each, until lightly golden. Drain on paper towels. Cool and then chill. Makes 6 servings.