Ingredients:
500g (1lb) Raw Peeled De-veined Tail-On KingsWay Shrimps
1 egg
2 tablespoons corn flour
Salt
Pepper

Method:
1. Cut down back, gently flatten out KingsWay Shrimp. Combine lightly beaten egg with corn flour, salt and pepper, add the shrimps. Mix well to coat completely.
2. Remove crusts from bread, cut slices in half (the packaged sliced toast-bread is ideal for this.) Put one shrimp, cut-side down on each piece of bread, gently flatten the shrimp on bread with palm of hand. With finger, rub over the shrimp lightly with left-over corn flour mixture (this will help topping adhere).
3. Chop egg yolk into small dice, push on to shrimps near tail. Dice ham into 1cm (1/2in) squares, put one piece of ham in centre of each shrimp. Finely chop shallot, put ¼ tsp chopped shallot at bottom of each shrimp; there should be egg, ham and shallot down the centre of each shrimp.
4. Heat oil in large pan, gently ease the Shrimp Toasts into hot oil. Cook only two or three at a time. Cook until bread is golden and the shrimp is cooked through. Drain well.

Method:
1. Rins and dry the KingsWay Shrimps. Make deep slit along the back of each shrimp. Put corn flour, salt and unbeaten egg white into bowl, mix well. Add the shrimps and mix well. Allow to stand 1 hour.
2. Heat oil in frying pan or wok, add the shrimps, fry quickly for 2 minutes or until the Shrimps are just cooked; remove from pan, drain well.
3. Drain off oil from pan, leaving approximately ¼ cup oil. Add peeled and chopped onion to pan, sauté 2 minutes. Add curry powder and sugar, stir for 1 min. Add the shrimps to pan and stir for 1 min. add sate sauce and cream, bring to boil, reduce heat, simmer 1min, stirring constantly. Add seeded and sliced pepper. Remove from heat.
4. Line serving dish with lettuce leaves, spoon the shrimps over. If desired, place small metal bowl in the centre of the shrimps. Fill bowl with warmed brandy and set alight. Pick up a the shrimp with chopsticks, hold over the brandy flame to heat and flavor the shrimps.

Method:
1. Coat KingsWay Shrimps in corn flour. Shake off excess.
2. Sift flour, salt and pepper into a bowl. Make a well in the centre. Gradually add combined water and beaten egg. Mix to a thin batter, beat until smooth and free of lumps. Put three or four shrimps in a small bowl, pour a small amount of batter over them, mix with a fork, to coat the shrimps. Repeat with remaining shrimps.
3. Heat oil in large pan or wok, add the shrimps, a few at a time. Cook for a few minutes until the shrimps are golden and cooked through. Remove all oil from pan, wipe clean.
4. Heat extra oil in pan, add honey, stir over gentle heat until mixture is heated through. Add the shrimps, toss in honey mixture to coat the shrimps; remove from pan, sprinkle with sesame seeds.