Deep Fried Coated Butterfly Shrimp Recipe


Main Ingredient


 Oysters2 , dried
 Peanut oil1 Teaspoon
 Large shrimp1 Pound
 Fish fillets1 Pound
 Bacon strips1 1⁄2
 Smoked ham2 Tablespoon
 Chinese sausage1 Tablespoon
 Scallion stalks1
 Garlic1 Clove (5 gm)
 Root ginger1⁄2 Teaspoon
 Cornstarch1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Oil2 Cup (32 tbs) (For Deep Frying)
 Cornmeal1 Cup (16 tbs)
 Head of lettuce1⁄2
 Chinese parsley sprigs3


1. Soak dried oysters.
2. Shell, devein and butterfly shrimp, leaving the tail segments intact.
3. Mince fish fillets, bacon, smoked ham, Chinese sausage, scallion, garlic, ginger root and soaked oysters.
4. Beat egg and add to minced ingredients, along with cornstarch, salt and pepper. Blend mixture to a smooth paste.
5. Roll each shrimp in about 3 tablespoons of this paste to coat. (First oil the palms of the hands lightly with peanut oil to prevent sticking.) Meanwhile heat deep-frying oil.
6. Beat remaining egg. Holding shrimp by the tail, dip first in egg, then in cornmeal to dredge lightly. Add shrimp to oil, 1 at a time, and deep-fry until they float. Drain on paper toweling.
7. Shred lettuce and arrange on a serving platter with shrimp on top. Chop Chinese parsley; sprinkle over as a garnish.