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Marinated Butterfly Shrimp

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Butterfly Shrimp is a simple and tasty treat that you can present for a party! I am sure your guests will be both fascinated about and addicted to the Butterfly Shrimp! Try it!
  Fresh prawns/Large shrimp 1 Pound
  Minced fresh ginger root 1 1⁄2 Teaspoon
  Rice wine/Dry sherry 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon
  Cornstarch 5 Tablespoon
  Egg 1 , beaten
  Fine breadcrumbs 1 Cup (16 tbs)
  Oil 6 Cup (96 tbs) (For Deep Frying)
  Lettuce leaves 4
  Sliced tomato 1

Shell and devein prawns or shrimp.
Rinse and pat dry with a paper towel.
Make a deep vertical cut along back of each, so it opens to resemble a butterfly.
Using the broad side of a cleaver, pound lightly to tenderize.
Combine marinade ingredients in a medium bowl.
Add prawns or shrimp; mix well.
Let stand 30 minutes.
Place cornstarch in a saucer.
Pat marinated prawns or shrimp dry with a paper towel.
Coat with cornstarch.
Dip in beaten egg and then in breadcrumbs.
Set aside on waxed paper.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower coated prawns or shrimp into hot oil with a slotted metal spoon.
Deep-fry several at a time 2 minutes or until golden brown, turning once.
Remove with slotted spoon.
Drain well on paper towels.
Arrange on a plate garnished with lettuce leaves and tomato slices, if desired.

Recipe Summary

Main Dish

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Marinated Butterfly Shrimp Recipe