Directions

1. Soak dried shrimp in enough warm water to cover for 30 minutes; drain and set aside.

2. Cut tofu into 1 inch x 2 inch pieces. Drain on paper towels and set aside.

3. Except sesame seeds, combine all dressing ingredients in a small mixing bowl.

4. In a wide frying pan, toast sesame seeds over medium heat for about 5 minutes or until golden brown, shaking pan frequently.

5. Remove ends from long beans and cut diagonally into 1 1/2 inch pieces.

6. Blanch long beans in boiling water for 4-5 minutes or until crisp-tender.

7. Rinse under cold running water and drain; Set aside.

8. Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inch. See Notes

9. Place over high heat until oil reaches 360-375 degrees.

10. Working in batches to keep oil hot, carefully add half of tofu to hot oil and deep-fry for 5-6 minutes or until golden brown.

11. Lift tofu out of hot oil and drain on paper towel-lined pan or plate. Repeat with remaining tofu.

12. Place drained shrimp, long beans, and tofu in a bowl.

13. Pour dressing over and toss well. Cover and refrigerate; serve cold.