INGREDIENTS

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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