Shell 1 dozen very large shrimp, leaving the tails intact. Split each shrimp lengthwise down the back and flatten. Make a marinade.

In a bowl combine 1 tablespoon each of soy sauce, wine vinegar and finely chopped fresh ginger, 1 teaspoon each of ground coriander and brown sugar and 1 garlic clove, crushed. Put the shrimp in a glass or earthenware dish and season them lightly with salt and pepper to taste. Pour the marinade over the shrimp and let them stand for about 3 hours, turning them occasionally.

Drain the shrimp and reserve the marinade. In a heavy skillet fry the shrimp in 1/8" very hot oil until they are golden on both sides. Transfer the shrimp to a heated platter, pour the marinade and serve warm. Serves 2 to 3.