| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Large shrimp |
| 6 | sl | Bacon |
| Pepper | ||
| Oil for deep-frying | ||
| Lemon wedges |
INSTRUCTIONS
1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Cut bacon strips in two and wrap each half around a shrimp. Sprinkle lightly with pepper. 3. Meanwhile heat oil. Add shrimp and deep-fry until golden. Drain on paper toweling. Serve hot, accompanied by lemon wedges. VARIATION: Omit the pepper in step 2, and before deep-frying, coat the bacon-wrapped shrimp in the following batter: Blend 2 eggs, beaten, with 1/4 cup flour and 1/4 cup water-chestnut flour. Then blend in 1/4 cup mixed nutmeats, toasted and crushed to a powder, and 1/2 teaspoon salt. 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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