Pan-fried Butterfly Shrimp W/bacon #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | Seafood | 8 | Servings |
INGREDIENTS
| 1 | lb | Large shrimp |
| 3 | Or | |
| 4 | Bacon | |
| 1 | Onion | |
| 1 | Clove garlic | |
| 1 | Or | |
| 2 | Eggs | |
| 4 | T | Flour |
| 1/4 | c | Catsup |
| 2 | T | Worcestershire sauce |
| 2 | Or | |
| 3 | t | Sugar |
| 1 | ds | Pepper |
| 1/2 | c | Water |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 3 | T | Oil |
| 1 | T | Oil |
| 1/2 | t | Salt |
INSTRUCTIONS
Shell, devein and butterfly shrimp, leaving the tail segments intact. Cut bacon strips in 1/2-inch sections. Slice onion thin. Crush garlic. 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. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and water. In another cup, blend cornstarch and remaining cold water to a paste. 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. Add onion slices and stir-fry until softened and translucent; then drain. Arrange on a serving dish with shrimp on top. Keep warm. Heat remaining oil. Add salt and crushed garlic; stir-fry to brown lightly. Add catsup mixture and bring to a boil, stirring. Then stir in cornstarch paste to thicken. Spoon sauce over shrimp and serve at once. VARIATIONS: In step 2, substitute for the batter, a mixture of 2 egg whites, 4 tablespoons flour and 1/2 teaspoon salt. 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. In step 4, for the catsup mixture, substitute 1/2 cup catsup and 1 cup stock. 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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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 127
Total Fat: 14.2g
Cholesterol: 117.9mg
Sodium: 976.1mg
Potassium: 177.5mg
Carbohydrates: 31g
Fiber: <1g
Sugar: 4.6g
Protein: 13g