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 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. -----
How To make Butterfly Shrimp's Videos
Butterfly Prawns w/ a Garlic Butter Sauce | #butterflyprawns #garlicbuttersauce
Butterfly Prawns with a Garlic Butter Sauce | Perima's Kitchen Recipe! Ingredients:
1kg Butterfly prawns Salt Fresh Black Peppercorn A Sprinkle Cayenne Pepper or Chilli powder Squeeze of a Half a Lemon
A drizzle Oil 1.5tsp of Crushed Garlic 1tsp Butter
Garlic Butter Sauce: 2 heaped tsp of butter A dash of olive oil 1.5tsp of Crushed Garlic
0.25tsp of Turmeric (optional) 0.5tsp of Roasted Coriander / Dhania powder
Salt ( if you’re not using salted butter ) Sprinkle of Mixed herbs 100ml of Pouring Cream ( or preferred thickness)
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Perima’s Kitchen - “Soul food like Amma use to make, sometimes with a twist”
Butterflying shrimp is an essential technique that every chef knows, and every home cook should know. Let Emeril teach you how it's done!
HOW TO BUTTERFLY A SHRIMP
Stuffed shrimp make for such a special presentation, and butterflying shrimp is so easy to do.
Peel the cooked shrimp by removing the head and the feet on the underside of the shrimp.
Insert a sharp knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail.
Remove the vein with the tip of your knife.
Open the shrimp up to lie flat.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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Grilled Butterfly Shrimps with Crispy Garlic Recipe
Grilled Fresh Shrimps/ Prawns are sweet, tasty and very delicious. Top it with crispy fried garlic, chopped chillies and spring onions, and we have a quick dinner recipe for the family. Enjoy! Ingredients & Utensils ↓
Grilled Butterfly Shrimp Recipe Ingredients: 250 g of fresh shrimps, butterflied: 3 cloves of garlic: 1 tbsp of cut spring onion: 1 tbsp of cut chilli: ¼ tsp of salt
This Baked Butterflied Shrimp recipe will take your usual shrimp to the next level! With an amazing cream cheese with garlic and chives filling topped with melty cheese! It so so easy to make and so delicious.
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