1 lb large shrimp, aprox 24 pieces
1 tbsp shoyu, thin
SAUCE
1 tsp garlic, minced
3 tbsp rice vinegar
3 tbsp sugar
3 tbsp ketchup
1/4 tsp salt
1/2 cup water
2 tsp cornstarch, dissolved in
2 tbsp water, cold
8 slice bacon, cut into 24 pieces
2 eggs, beaten
1 large onion, sliced
Directions
Shell shrimps except for tail part. Split front lengthwise into
halves and flatten them with a cleaver, pat dry. Put one slice of
bacon onto each shrimp. Set aside for later use. Set wok over high
heat until hot. Put in 2 tablespoons cooking oil and the sliced
onions. Stir fry for 2 minutes or until the onions are soft. Add in 1
tablespoon thin soy. Mix well. Remove onto serving platter and set
aside for later use. Heat wok until hot. Add 4 tablespoons oil. Dip
each shrimp into the beaten eggs and pan fry the side with the bacon
for 2 minutes over medium heat. Flip over and fry another 2 minutes
or until golden. Remove and arrange on top of the onions. NOTE: Pan
frying may be done by rolling wok to coat the sides with oil and
placing the shrimp along the sides of the wok. Heat wok again. Use
the same oil left from frying the shrimp. Put in garlic and sauce
mixture. Bring to a boil and stir in cornstarch to thicken. Pour it
over the butterfly shrimp.
Servings: 4 servings
Butterfly Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
Written cooking instructions as a concept can be observed way back into ancient history, in fact as far back as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these ancient records were just simple hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. As we move into The time of the romans 25BC a roman called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius informs us how the chefs of Roman times used a wide range of aromatic flavors, including many that are still in use today for example basil, fennel and dill. Closer to modern times, we find two interesting books published in the 14th Century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that we all know today, but instead descriptions of the types of meals prepared by the chefs of the nobility of that period. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the holy lands, such as coriander, parsley, and basil. These new culinary innovations prompted an outbreak in publications on food, most of which are kept safe in private collections. By the time we get to the twentieth century, cookbooks are in high demand, as a result of better eduction, people having more spare time and disposable income. Like it or not, the introduction of TV gave us cooking programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Butterfly Shrimp recipe.
