Butterfly Shrimp W/ Bacon: Chinese Restaurant Recipe | Anita Kriele | Copy Me That

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Butterfly Shrimp W/ Bacon: Chinese Restaurant Recipe

thewoksoflife.com

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Butterfly Shrimp with Bacon is made by layering bacon on a large butterflied shrimp, dipping it in egg, searing in a wok, and serving on a bed of savory ketchup-y onions. Serve this dish with some steamed rice, and you will wonder why you went so long without bacon wrapped butterfly shrimp in your life!

8 large shrimp (shell on, heads removed; size 15 or larger; 9 ounces or 255g total)

⅛ teaspoon salt

3 slices bacon (about 70g)

1 tablespoon soy sauce

1 teaspoon Worcestershire sauce (optional)

2 teaspoons tomato ketchup

¼ teaspoon freshly ground white pepper

½ teaspoon sesame oil

3 tablespoons vegetable oil (or canola oil, divided)

1 egg (beaten)

1 clove garlic (minced)

2 medium yellow onions (sliced, about 350g)

1 tablespoon Shaoxing wine

2 scallions (cut at an angle into 1-inch pieces, plus more chopped scallions for garnish)

Note: Ingredients may have been altered from the original.

Directions at thewoksoflife.com

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