| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Oriental, Appetizers, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Large Shrimp;aprox 24 pieces |
| 1 |
tb |
Shoyu; thin |
| 1 |
ts |
Garlic; minced |
| 3 |
tb |
Rice vinegar |
| 3 |
tb |
Sugar |
| 3 |
tb |
Ketchup |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Water |
| 2 |
ts |
Cornstarch; dissolved in |
| 2 |
tb |
Water; cold |
| 8 |
sl |
Bacon; cut into 24 pieces |
| 2 |
|
Eggs; beaten |
| 1 |
lg |
Onion; sliced |
INSTRUCTIONS
SAUCE
Shell shrimps except for tail part. Split front lengthwise into halves and
flatten them with a cleaver, pat dry. Put one slice of bacon onto each
shrimp. Set aside for later use. Set wok over high heat until hot. Put in 2
tablespoons cooking oil and the sliced onions. Stir fry for 2 minutes or
until the onions are soft. Add in 1 tablespoon thin soy. Mix well. Remove
onto serving platter and set aside for later use. Heat wok until hot. Add 4
tablespoons oil. Dip each shrimp into the beaten eggs and pan fry the side
with the bacon for 2 minutes over medium heat. Flip over and fry another 2
minutes or until golden. Remove and arrange on top of the onions. NOTE: Pan
frying may be done by rolling wok to coat the sides with oil and placing
the shrimp along the sides of the wok. Heat wok again. Use the same oil
left from frying the shrimp. Put in garlic and sauce mixture. Bring to a
boil and stir in cornstarch to thicken. Pour it over the butterfly shrimp.
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