BUTTERFLY SHRIMP WITH BACON
As far back as I can remember, Butterfly Shrimp with Bacon has appeared on Chinese restaurant menus.
Egg Foo Young, Chop Suey, and Chicken Chow Mein are examples of early Chinese American foods that have a striking resemblance to this recipe.
Using a huge butterflied shrimp, topping it with bacon, dipping it in an egg, and frying it in a wok, this dish is served over a bed of ketchup-y onions. These bacon-wrapped butterfly shrimp with steamed rice will have you wondering why you waited so long!
My father made this dish in a restaurant kitchen for the first time, and it was delicious.
- 8 large shrimp (shell on, heads removed; 255g total)
- 1/8 tsp. of salt
- 3 of slices bacon (70g)
- 1 tbsp. of soy sauce
- 1 tsp. of Worcestershire sauce (optional)
- 2 tsp. of tomato ketchup
- 1/4 tsp. of ground white pepper
- 1/2 tsp. of sesame oil
- 3 tbsp. of vegetable oil (or canola oil, divided)
- 1 medium-size egg
- 1 clove of garlic
- 2 medium yellow onions (about 350g)
- 1 tbsp. of Shaoxing wine
- 2 scallions
- The only part of the shrimp’s shell that should be kept is the end that links to the tail. Turn the shrimp over, so the underside is facing you. The tail shell of a shrimp can be split with the tip of a knife while the shrimp is held in one hand.
- Push the knife evenly into the shrimp, splitting it equally down the middle until it just reaches the outer membrane, using steady but light pressure. You can use a cut-proof glove to protect your hands if you’re a newbie. The shrimp should be flat on the cutting surface at this point. If necessary, gently press the tail shell of the shrimp into the board to flatten it further.
- Once you’ve done so, carefully remove the shrimp’s backside’s back vein. On the underside of the shrimp, there may also be a vein running along the shrimp’s edges. You can gently scrape these veins away with your knife if you spot them. Finally, we have the answer! A shrimp with the most flawless butterflied appearance!