Home - By Category - Recipe - Oriental Page 1 | Appetizers Page 3 | Seafood Page 1

Butterfly Shrimp

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BUTTERFLY SHRIMP
 Categories: Oriental, Appetizers, Seafood
      Yield: 4 Servings
 
      1 lb Large Shrimp;aprox 24 pieces
      1 tb Shoyu; thin

MMMMM---------------------------SAUCE--------------------------------
      1 ts Garlic; minced
      3 tb Rice vinegar
      3 tb Sugar
      3 tb Ketchup
    1/4 ts Salt
    1/2 c  Water
      2 ts Cornstarch; dissolved in
      2 tb Water; cold
      8 sl Bacon; cut into 24 pieces
      2    Eggs; beaten
      1 lg Onion; sliced
 
  Shell shrimps except for tail part. Split front lengthwise into
  halves and flatten them with a cleaver, pat dry. Put one slice of
  bacon onto each shrimp. Set aside for later use. Set wok over high
  heat until hot. Put in 2 tablespoons cooking oil and the sliced
  onions. Stir fry for 2 minutes or until the onions are soft. Add in 1
  tablespoon thin soy. Mix well. Remove onto serving platter and set
  aside for later use. Heat wok until hot. Add 4 tablespoons oil. Dip
  each shrimp into the beaten eggs and pan fry the side with the bacon
  for 2 minutes over medium heat. Flip over and fry another 2 minutes
  or until golden. Remove and arrange on top of the onions. NOTE: Pan
  frying may be done by rolling wok to coat the sides with oil and
  placing the shrimp along the sides of the wok. Heat wok again. Use
  the same oil left from frying the shrimp. Put in garlic and sauce
  mixture. Bring to a boil and stir in cornstarch to thicken. Pour it
  over the butterfly shrimp.
 
MMMMM

Display Recipe for Import.