Butterfly Shrimp

40 minutes Prep: 10 minutes Cook: 30 minutes

219 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1	pound	shrimp	large
1	tablespoon	organic shoyu	thin

Sauce
1	teaspoon	garlic	minced
3	tablespoons	rice vinegar
3	tablespoons	sugar
3	tablespoons	ketchup
1/4	teaspoon	salt
1/2	cup	water
2	teaspoons	cornstarch
2	tablespoons	water	cold
8	slices	bacon	cut into 24 pieces
2	large	eggs	beaten
1	large	onion	sliced

Directions

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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Nutrition Facts

Serving Size 250g

Amount per Serving

Calories 219 16% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 327mg	109%
Sodium 777mg	32%
Total Carbohydrate 18.0g	6%
Dietary Fiber 1.0g	3%
Sugars 14.0g
Protein 28.0g	56%

Vitamin A	10%		Vitamin C	12%
Calcium	7%		Iron	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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