Marinated Butterfly Shrimp Recipe
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!
Ingredients
1 lb. fresh prawns or large shrimp
Marinade:
1-1/2 teaspoons minced fresh ginger root
1-1/2 teaspoons rice wine or dry sherry
1/4 teaspoon pepper
1 teaspoon salt
4 to 5 tablespoons cornstarch
1 egg, beaten
1 cup fine breadcrumbs
6 cups oil for deep-frying
4 lettuce leaves, if desired
1 sliced tomato, if desired
Directions
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.
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.
