Butterfly Shrimp

Title:
Butterfly Shrimp

Yield:
4 Servings

Categories:
Oriental,
Appetizers,
Seafood




Ingredients:





     1 lb Large Shrimp;aprox 24 pieces


     1 tb Shoyu; thin





-----------------------------------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.