- 1 1/2 pounds [680 g] fresh large shrimps
- 3 egg yolks
- 1 1/2 teaspoons [7.5 mL] cornstarch
- 1/8 teaspoon [0.5 mL] pepper
- 2 slices bacon
- 2 cups [500 mL] vegetable oil
|
- Shell shrimps leaving tails intact.
- Using the point of a small sharp knife, cut each shrimp down the back; remove veins.
- Rinse then pat dry shrimps using paper toweling.
- Cut a deep slit down the back of each shrimp; flatten cut sides slightly with your fingers.
- Using a fork, beat together egg yolks, cornstarch and pepper.
- Dip each shrimp into mixture.
- Cut bacon slices into 1 1/2 x 1/4-inch [3.75 cm x 6-mm] strips.
- Place a bacon strip on cut side of each shrimp.
- Heat vegetable oil into a wok, over medium-high heat, until it reaches 400°F [200°C].
- Fry shrimps, a few at a time into hot oil until golden, for 2 to 3 minutes.
- Drain onto paper toweling.
|
