Butterfly Shrimp Recipe
Ingredients
1 1/2 pounds large shrimp, shelled and deveined, leaving tails intact
3 egg yolks
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
2 slices bacon, cut into 1 1/2 x 1/4 inch strips
Vegetable oil for frying
Directions
Cut deep slit down back of each shrimp.
Flatten cut side slightly with fingers.
Beat egg yolks, cornstarch, salt and pepper with fork in medium bowl.
Dip each shrimp into egg mixture.
Place a bacon strip on cut side of each shrimp.
Heat oil in wok or large skillet over medium-high heat to 400°F.
Cook shrimp, a few at a time, until golden, 2 to 3 minutes.
Drain on paper towels.
Flatten cut side slightly with fingers.
Beat egg yolks, cornstarch, salt and pepper with fork in medium bowl.
Dip each shrimp into egg mixture.
Place a bacon strip on cut side of each shrimp.
Heat oil in wok or large skillet over medium-high heat to 400°F.
Cook shrimp, a few at a time, until golden, 2 to 3 minutes.
Drain on paper towels.
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