Butterfly Shrimp (China)
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- 1 1/2 pounds fresh large shrimp
- 3 egg yolks
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon 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 and pat dry with
paper toweling. Cut deep slit down back of each shrimp. Flatten
cut side slightly with fingers.
- Beat egg yolks, cornstarch,
salt and 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
- Heat oil in wok over medium-high heat until
it reaches 400 degrees F. Fry shrimp, a few at a time, in oil until
golden, 2 to 3 minutes. Drain on absorbent paper.
Makes 4 to 6 entree servings or 8 to 10 appetizer servings.
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