| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Large shrimp |
| 6 | sl | Bacon |
| 1 | Egg | |
| 1/2 | ts | Salt |
| 2 | ts | Soy sauce |
| 3/4 | c | Cornstarch |
| Oil for deep-frying |
INSTRUCTIONS
1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Cut bacon strips in 1-inch sections. Place one section on each shrimp; then re-close shrimp, pressing its edges to seal in bacon. 3. Beat egg; then stir in salt and soy sauce. Holding each shrimp by the tail, dip first in egg mixture, then in cornstarch to dredge lightly. 4. Transfer shrimp to a covered dish and refrigerate 30 minutes to 1 hour. 5. Meanwhile heat oil. Then add shrimp, and deep-fry until golden. Drain on paper toweling and serve at once. 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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