Heat the oil for frying. Coat each shrimp with the egg batter, spreading out the cut portions. Dip the tips into the black sesame seeds and deep-fry the shrimp about 2 to 3 minutes over medium heat, spreading them open when placing in the oil. Do not fry too many shrimp at once; make sure each has plenty of room in the pan or wok.
3. 炸油加熱到十分熱把醃好的蝦先沾雞蛋糊並以手把蝦身三片分開，在最頂處沾上少許黑芝麻入油以中火炸透，約炸 2 ∼ 3 分鐘，不可投下太多，每隻蝦要充分被油泡住。