Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 cup 240 mL

  2. 3/4 cup 180 mL

  3. 13; cup

  4. 80 mL

  5. 1 garlic clove, minced

  6. 1/2 teaspoon 3 mL

  7. 2 tablespoons 30 mL 1/4 cup 60 mL

  8. 24 large shrimp (16 to 20 count), peeled and deveined

  9. 4 scallions, minced

  10. 4 garlic cloves, minced

  11. 1 1/2 cups 360 mL

  12. 1/2 cup 120 mL

  13. 2 egg yolks, beaten

  14. 1/4 cup 60 mL

  15. 1 teaspoon 5 mL

  16. 12 slices bacon, cut in half, partially cooked

  17. Vegetable oil, for frying

Instructions Jump to Ingredients ↑

  1. Combine all of the sauce ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes, or until thickened. Cool and reserve.

  2. Make a slit down the back of each shrimp, being careful not to cut through, leaving the tail intact.

  3. Combine the pork, scallions, garlic, carrots, water chestnuts, and mushrooms and blend well.

  4. Mix the egg yolks, cornstarch, and salt together, then add the mixture to the pork mixture. Mix thoroughly.

  5. Divide the filling into 24 equal portions and stuff each shrimp by mounding the filling into the slit. Wrap each stuffed shrimp with a piece of bacon and secure with a toothpick.

  6. Heat oil in a saucepan or deep-fryer to 355°F [180°C]. Fry the stuffed shrimp until the filling is set and the shrimp are opaque. Drain on paper towels.

  7. Remove the toothpicks and serve 2 shrimp per person, with the sweet and sour sauce on the side.

Comments

882,796
Send feedback