Anonymous Fri Oct 07 11:33:56 2005

6 scampi with heads on, shelled

1 small onion, finely chopped

1 bell pepper, finely chopped

3 to

4 asparagus, finely chopped

2 sheets sea weed

5 to

6 cups vegetable oil

DIP

2 cups water

1/3 cup soy sauce

1/3 cup mirin

pinch of bonita shavings

1 thumb-size piece of ginger

Butterfly the scampi, lay flat and butterly again. Stuff with the onion, pepper and asparagus. Roll the scampi around the vegetable filling and wrap with the sea weed.

Heat the oil to 350 degrees and deep fry the scampi just until they turn pink.

DIP

Boil the first three ingredients for a few minutes. Add the bonita shavings. Let the sauce cool. Just before serving, using a garlic press, squeeze a drop of ginger into the sauce.