Pan Fried Bacon Wrapped Butterfly Shrimp Recipe
An introduction to this Pan Fried Bacon Wrapped Butterfly Shrimp to your longing taste buds is going to keep them from asking for anything else for a long time to come. Stock up on bags full of Shrimp as you will want to make this Pan Fried Bacon Wrapped Butterfly Shrimp a lot. It is a staple food of the Chinese people which has now gained popularity the world over. Caring is all about sharing and I can show how much I care for you by sharing this Pan Fried Bacon Wrapped Butterfly Shrimp recipe.
Ingredients
1 pound large shrimp
3 or 4 bacon strips
1 large onion
1 garlic clove
1 or 2 eggs
4 tablespoons flour
1/4 cup catsup
2 tablespoons Worcestershire Sauce
2 or 3 teaspoons sugar
Dash of pepper
1/2 cup water
2 teaspoons cornstarch
2 tablespoons water
3 tablespoons oil
1 tablespoon oil
1/2 teaspoon salt
Directions
1. Shell, devein and butterfly shrimp, leaving the tail segments intact. Cut bacon strips in 1/2-inch sections. Slice onion thin. Crush garlic.
2. Beat eggs. Then add flour and beat with a wire whisk until batter thickens. (It should not be runny: if it is, add more flour.) Dip bacon in batter, 1 section at a time, and place on the flattened surface of each shrimp.
3. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and water. In another cup, blend cornstarch and remaining cold water to a paste.
4. Heat oil. Add shrimp, bacon-side down, and pan-fry 2 minutes over medium heat. Cover and cook another 1/2 minute. Turn shrimp over and pan-fry 2 minutes more. Remove and drain shrimp on paper toweling.
5. Add onion slices and stir-fry until softened and translucent; then drain. Arrange on a serving dish with shrimp on top. Keep warm.
6. Heat remaining oil. Add salt and crushed garlic; stir-fry to brown lightly. Add catsup mixture and bring to a boil, stirring.
7. Then stir in cornstarch paste to thicken. Spoon sauce over shrimp and serve at once.
2. Beat eggs. Then add flour and beat with a wire whisk until batter thickens. (It should not be runny: if it is, add more flour.) Dip bacon in batter, 1 section at a time, and place on the flattened surface of each shrimp.
3. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and water. In another cup, blend cornstarch and remaining cold water to a paste.
4. Heat oil. Add shrimp, bacon-side down, and pan-fry 2 minutes over medium heat. Cover and cook another 1/2 minute. Turn shrimp over and pan-fry 2 minutes more. Remove and drain shrimp on paper toweling.
5. Add onion slices and stir-fry until softened and translucent; then drain. Arrange on a serving dish with shrimp on top. Keep warm.
6. Heat remaining oil. Add salt and crushed garlic; stir-fry to brown lightly. Add catsup mixture and bring to a boil, stirring.
7. Then stir in cornstarch paste to thicken. Spoon sauce over shrimp and serve at once.
