Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | Large shrimp |
6 slices | Bacon |
\N \N | Pepper |
\N \N | Oil for deep-frying |
\N \N | Lemon wedges |
1. Shell, devein and butterfly shrimp, leaving the tail segments intact.
2. Cut bacon strips in two and wrap each half around a shrimp. Sprinkle lightly with pepper.
3. Meanwhile heat oil. Add shrimp and deep-fry until golden. Drain on paper toweling. Serve hot, accompanied by lemon wedges. VARIATION: Omit the pepper in step 2, and before deep-frying, coat the bacon-wrapped shrimp in the following batter: Blend 2 eggs, beaten, with ¼ cup flour and ¼ cup water-chestnut flour. Then blend in ¼ cup mixed nutmeats, toasted and crushed to a powder, and ½ teaspoon salt.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .