Deep-fried shrimp w/bacon #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp |
| 6 | slices | Bacon |
| 1 | Egg | |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Soy sauce |
| ¾ | cup | Cornstarch |
| Oil for deep-frying | ||
Directions
1. Shell, devein and butterfly shrimp, leaving the tail segments intact.
2. Cut bacon strips in 1-inch sections. Place one section on each shrimp; then re-close shrimp, pressing its edges to seal in bacon.
3. Beat egg; then stir in salt and soy sauce. Holding each shrimp by the tail, dip first in egg mixture, then in cornstarch to dredge lightly.
4. Transfer shrimp to a covered dish and refrigerate 30 minutes to 1 hour.
5. Meanwhile heat oil. Then add shrimp, and deep-fry until golden. Drain on paper toweling and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .