Butterfly Jumbo Shrimp
|All purpose flour||75 Milliliter (About 5 Tablespoon)|
|Salt||1⁄2 Teaspoon (About 2 1/2 Milliliter)|
|Egg||1 , beaten|
|Beer/Water||75 Milliliter (About 5 Tablespoon)|
|Jumbo shrimp||12 , uncooked|
|Bacon pieces||12 (About 1/2 X 2 Inches Or 1 X 5 Centimeter)|
|Broccoli florets||24 Small, blanched|
|Vegetable oil/About 1 1/2 cups||375 Milliliter (1 1/2 Cup, For Deep-Frying)|
|Lemon wedges||2 (To Serve)|
|Cornstarch||45 Milliliter, or 3 tablespoon, seasoned with salt and pepper|
1 Sift flour and salt. Stir in egg and beer to form batter.
2 Shell and devein shrimp, retaining tail. Cut shrimp through center lengthwise to the tail, but not through the tail. Wrap one strip of bacon around tail end of each shrimp. Fasten with toothpick. Place one broccoli floret on each end of toothpick. Bend each shrimp half around broccoli and fasten onto toothpick. Sprinkle shrimp with cornstarch. Lightly coat with batter. Do not batter the tail.
3 Heat oil. Fry shrimp one at a time until tail turns pink, 2 -3 minutes. Drain well.