Joy Young's Butterflied Shrimp

1 dozen large, fresh shrimp, peeled, deveined and butterflied, with tails off. 

4 slices of bacon

Iceberg lettuce

1/2 c. toasted almonds

1 bunch sliced green onions


Foo Yung Sauce

1 1/2 c. chicken broth

2 T. soy sauce

2 T. cornstarch


Batter:

1 c. flour

1/2 c. milk

2 eggs

1/2 t. salt


Start with the prepared shrimp. Joy Young's applied a piece of uncooked bacon to fit the pasty side of each shrimp. I find that I am unable to get the same amount of crispiness to my bacon as Joy Young's did if I don't cook the bacon first. I'm not sure why, but it might have been the equipment they used to cook their shrimp in. Anyway, I cook the bacon first and then apply a piece of the cooked bacon to each of the uncooked shrimp. Set aside while you prepare your batter and Foo Yung Sauce.


Foo Yung Sauce:

Combine 2 T. soy sauce and 2 T. cornstarch until cornstarch is dissolved. Add this mixture to 1 1/2 c. chicken broth in small saucepan and bring to a boil. Reduce heat and stir until thickened. Remove from heat and keep warm.


Batter:

Combine 1 c. all purpose flour, 1/2 t. salt, 1/2 c. milk and 2 eggs. Stir until smooth. 


Heat vegetable oil (about 1/2" deep) in large skillet until shimmering. Dip shrimp/bacon pieces in batter and place in hot oil. Brown on both sides and remove to a rack to drain. 


To serve:

Line a large platter with torn iceberg lettuce leaves. Place shrimp on top of lettuce. Pour Foo Yung sauce over shrimp and sprinkle green onions and toasted almonds over all. Serve with hot cooked rice. 


Comments