| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Eggs | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Large shrimp |
| 1/4 | c | Almond meats |
| 2 | sl | Lean bacon |
| Salt | ||
| 1 | Egg | |
| 1 | c | Flour |
| Oil for deep-frying |
INSTRUCTIONS
1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Blanch and toast almonds; chop coarsely. Shred bacon, then mix with almonds. Place about 1/2 teaspoon of mixture on each shrimp. Re-close shrimp, pressing its edges to seal in filling. Sprinkle lightly with salt. 3. Beat egg. Holding shrimp by the tail, dip first in egg, then in flour to dredge lightly. Meanwhile heat oil. 4. Add shrimp and deep-fry until golden. Drain on paper toweling and serve at once. VARIATION: For the almonds and bacon, substitute walnuts and smoked ham. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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