Butterfly Shrimp
Butterfly Shrimp (China)
1 1/2 lb fresh large shrimp
3 egg yolks
1 1/2 tpss cornstarch
1/2 tps salt
1/8 tps pepper
2 slices bacon
2 cups vegetable oil
Remove shells from shrimp, leaving tails intact
Cut each shrimp down the back using point of small sharp knife
Remove vein
Rinse shrimp & pat dry with paper toweling
Cut deep slit down back of each shrimp
Flatten cut side slightly with fingers
Beat egg yolks, cornstarch, salt & pepper with fork
Dip each shrimp into mixture
Cut bacon into 1 1/2 x 1/4-inch strips
Place a bacon strip on cut side of each shrimp
Heat oil in wok over medium-high heat until it reaches 400 deg F
Fry shrimp, a few at a time, in oil until golden, 2 to 3 min
Drain on absorbent paper
Makes 4 to 6 entree servings or 8 to 10 appetizer servings
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