Butterfly Shrimp
| Yield: | 4 Servings |
| Categories: | Oriental, Appetizers, Seafood |
| 1 | lb | Large Shrimp;aprox 24 pieces |
| 1 | tb | Shoyu; thin |
| SAUCE | ||
| 1 | ts | Garlic; minced |
| 3 | tb | Rice vinegar |
| 3 | tb | Sugar |
| 3 | tb | Ketchup |
| 1/4 | ts | Salt |
| 1/2 | c | Water |
| 2 | ts | Cornstarch; dissolved in |
| 2 | tb | Water; cold |
| 8 | sl | Bacon; cut into 24 pieces |
| 2 | Eggs; beaten | |
| 1 | lg | Onion; sliced |
Advertisement