Ingredients Jump to Instructions ↓

  1. 1 lb Large Shrimp;aprox

  2. 1 tb Shoyu; thin

  3. --SAUCE-- 1 ts Garlic; minced

  4. 3 tb Rice vinegar

  5. 3 tb Sugar

  6. 3 tb Ketchup

  7. 1/4 ts Salt

  8. 1/2 c Water

  9. 2 ts Cornstarch; dissolved in

  10. 2 tb Water; cold

  11. 8 sl Bacon; cut into 24 pieces

  12. 2 Eggs; beaten

  13. 1 lg Onion; sliced

  14. 2 tablespoons cooking oil and the sliced onions. Stir fry for 2 minutes or until the onions are soft. Add in

  15. 1 tablespoon thin soy. Mix well. Remove onto serving platter and set aside for later use. Heat wok until hot. Add

  16. 4 tablespoons oil. Dip each shrimp into the beaten eggs and pan fry the side with the bacon for 2 minutes over medium heat. Flip over and fry another

  17. 2 minutes or until golden. Remove and arrange on top of the onions. NOTE: Pan frying may be done by rolling wok to coat the sides with oil and placing the shrimp along the sides of the wok. Heat wok again. Use the same oil left from frying the shrimp. Put in garlic and sauce mixture. Bring to a boil and stir in cornstarch to thicken. Pour it over the butterfly shrimp. --


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