You are here

Pan Fried Bacon Wrapped Butterfly Shrimp

admin's picture
Ingredients
  Large shrimp 1 Pound
  Bacon strips 4
  Onion 1 Large
  Garlic 1 Clove (5 gm)
  Eggs 2
  Flour 4 Tablespoon
  Catsup 1⁄4 Cup (4 tbs)
  Worcestershire sauce 2 Tablespoon
  Sugar 3 Tablespoon
  Pepper 1 Dash
  Cornstarch 2 Teaspoon
  Water 2 Tablespoon
  Oil 1 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

1. Shell, devein and butterfly shrimp, leaving the tail segments intact. Cut bacon strips in 1/2-inch sections. Slice onion thin. Crush garlic.
2. Beat eggs. Then add flour and beat with a wire whisk until batter thickens. (It should not be runny: if it is, add more flour.) Dip bacon in batter, 1 section at a time, and place on the flattened surface of each shrimp.
3. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and water. In another cup, blend cornstarch and remaining cold water to a paste.
4. Heat oil. Add shrimp, bacon-side down, and pan-fry 2 minutes over medium heat. Cover and cook another 1/2 minute. Turn shrimp over and pan-fry 2 minutes more. Remove and drain shrimp on paper toweling.
5. Add onion slices and stir-fry until softened and translucent; then drain. Arrange on a serving dish with shrimp on top. Keep warm.
6. Heat remaining oil. Add salt and crushed garlic; stir-fry to brown lightly. Add catsup mixture and bring to a boil, stirring.
7. Then stir in cornstarch paste to thicken. Spoon sauce over shrimp and serve at once.

Recipe Summary

Cuisine: 
Chinese
Method: 
Fried
Ingredient: 
Shrimp

Rate It

Your rating: None
4.15278
Average: 4.2 (18 votes)