Butterfly Shrimp Recipe

Ingredients:

5 tbsp/ 75 ml
1 tsp/ 2.5 ml
1
5 tbsp/ 75 ml
12
12
24
3 tbsp/ 45 ml
1 1/2 cup/ 375 ml

all-purpose flour
salt
egg, beaten
beer or water
uncooked jumbo shrimp
bacon pieces 1/2 x 2 inches/ 1 x 5 cm
small broccoli florets, blanched
cornstarch seasoned with salt & pepper
vegetable oil, for deep-frying
lemon wedges, to serve

Method:

1. Sift flour and salt. Stir in egg and beer to form batter.

2. Shell and devein shrimp, retaining tail. Cut shrimp through center lengthwise to the tail. Wrap one strip of bacon around tail end of each shrimp. Fasten with toothpick. Place one broccoli floret an each end of toothpick. Bend each shrimp half around broccoli and fasten onto toothpick. Sprinkle shrimp with cornstarch. Lightly coat with batter. Do not batter the tail.

3. Heat oil. Fry shrimp one at a time until tail turns pink, 2-3 minutes. Drain well. Serve with lemon and dip sauce of your choice.

Serves 2

 

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