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Butterfly Jumbo Shrimp

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  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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish

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