| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Large shrimp |
| 6 | Bacon | |
| 1 | Egg | |
| 1/2 | t | Salt |
| 2 | t | Soy sauce |
| 3/4 | c | Cornstarch |
| Oil for deep-frying |
INSTRUCTIONS
Shell, devein and butterfly shrimp, leaving the tail segments intact. Cut bacon strips in 1-inch sections. Place one section on each shrimp; then re-close shrimp, pressing its edges to seal in bacon. 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. Transfer shrimp to a covered dish and refrigerate 30 minutes to 1 hour. 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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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 11
Total Fat: 1.2g
Cholesterol: 94.7mg
Sodium: 520.4mg
Potassium: 75.5mg
Carbohydrates: 11.6g
Fiber: <1g
Sugar: <1g
Protein: 8.6g