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Butterfly Shrimp

 

301

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

453.6g shrimp
large
15ml organic shoyu
thin
Sauce
5ml garlic
minced
45ml rice vinegar
45ml sugar
45ml ketchup
1.3ml salt
118ml water
10ml cornstarch
30ml water
cold
8slices bacon
cut into 24 pieces
2large eggs
beaten
1large onions
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 15 ml 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 266g (9.4 oz)
Amount per Serving
Calories 30631% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 345mg 115%
Sodium 1147mg 48%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 67g
Vitamin A 10% Vitamin C 12%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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