Name: Pan-Fried Butterfly Shrimp W/bacon #2
Ingredients: 1 lb Large shrimp; 3 Or; 4 sl Bacon; 1 lg Onion; 1 Clove garlic; 1 Or; 2 Eggs; 4 tb Flour; 1/4 c Catsup; 2 tb Worcestershire sauce; 2 Or; 3 ts Sugar; 1 ds Pepper; 1/2 c Water; 2 ts Cornstarch; 2 tb Water; 3 tb Oil; 1 tb Oil; 1/2 ts Salt

For the Christian to be driven or motivated toward personal resolution by a change of the calendar frankly seems a little superstitious… To say that January 1st is somehow the best day to make personal resolutions is to pattern ourselves after two societies that were completely steeped in paganism… For us to then say that we are most significantly convicted of the need for change in the days or weeks leading up to January 1st is to say that the Holy Spirit is somehow constrained or motivated by the same pagan system of days that motivated the Romans and the Babylonians… As Christians we know that we are to live in a continual state of repentance, always being sensitive to the necessity for change, always pursuing holiness, and always seeking to obey Christ. To wait until January 1st, viewing it as the one time each year when we make what we hope will be the most significant of these changes is to say that they were not just as necessary on May 7th, or August 19th, or any other day of the year.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Chinese	Seafood	8	Servings

INGREDIENTS

1	lb	Large shrimp
3		Or
4	sl	Bacon
1	lg	Onion
1		Clove garlic
1		Or
2		Eggs
4	tb	Flour
1/4	c	Catsup
2	tb	Worcestershire sauce
2		Or
3	ts	Sugar
1	ds	Pepper
1/2	c	Water
2	ts	Cornstarch
2	tb	Water
3	tb	Oil
1	tb	Oil
1/2	ts	Salt

INSTRUCTIONS

1. Shell, devein and butterfly shrimp, leaving the tail segments intact.
Cut bacon strips in 1/2-inch sections. Slice onion thin. Crush garlic.
2. Beat eggs. Then add flour and beat with a wire whisk until batter
thickens. (It should not be runny: if it is, add more flour.) Dip bacon in
batter, 1 section at a time, and place on the flattened surface of each
shrimp.
3. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and
water. In another cup, blend cornstarch and remaining cold water to a
paste.
4. Heat oil. Add shrimp, bacon-side down, and pan-fry 2 minutes over medium
heat. Cover and cook another 1/2 minute. Turn shrimp over and pan-fry 2
minutes more. Remove and drain shrimp on paper toweling.
5. Add onion slices and stir-fry until softened and translucent; then
drain. Arrange on a serving dish with shrimp on top. Keep warm.
6. Heat remaining oil. Add salt and crushed garlic; stir-fry to brown
lightly. Add catsup mixture and bring to a boil, stirring.
7. Then stir in cornstarch paste to thicken. Spoon sauce over shrimp and
serve at once. VARIATIONS:
1. In step 2, substitute for the batter, a mixture of 2 egg whites, 4
tablespoons flour and 1/2 teaspoon salt.
2. In step 2, top each shrimp with a strip of smoked ham. (Slice ham thin,
cut in 1x2-inch strips, and dip in batter to make it adhere.) Then top with
a bacon section as above.
3. In step 4, for the catsup mixture, substitute 1/2 cup catsup and 1 cup
stock.
4. In step 4, add to the cornstarch paste 1 teaspoon soy sauce and a dash
of pepper.
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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