Butterfly Shrimp

---------- Recipe via Meal-Master (tm) v8.02

Title: BUTTERFLY SHRIMP
Categories: Oriental, Appetizers, Seafood
Yield: 4 servings

1 lb Large Shrimp;aprox 24 pieces
1 tb Shoyu; thin

---------------------------SAUCE---------------------------
1 ts Garlic; minced
3 tb Rice vinegar
3 tb Sugar
3 tb Ketchup
1/4 ts Salt
1/2 c Water
2 ts Cornstarch; dissolved in
2 tb Water; cold
8 sl Bacon; cut into 24 pieces
2 Eggs; beaten
1 lg Onion; sliced

Shell shrimps except for tail part. Split front
lengthwise into halves and flatten them with a
cleaver, pat dry. Put one slice of bacon onto each
shrimp. Set aside for later use. Set wok over high
heat until hot. Put in 2 tablespoons cooking oil and
the sliced onions. Stir fry for 2 minutes or until the
onions are soft. Add in 1
tablespoon thin soy. Mix well. Remove onto serving
platter and set aside for
later use.
Heat wok until hot. Add 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 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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