| 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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