Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Butterfly shrimp
Date: January 21, 2008
1 1/2 pounds fresh large shrimp
3 chicken egg yolks
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
2 slices bacon
2 normal cups vegetable oil
Remove shells from shrimp, leaving tails intact. Cut each shrimp down the back using point of little sharp knife. Remove vein. Rinse shrimp and pat dry with paper toweling. Cut deep slit down back of each shrimp. Flatten cut side slightly with fingers.
Beat chicken egg yolks, cornstarch, salt and pepper with fork. Dip each shrimp into mixture. Cut bacon into 1 1/2 x 1/4-inch strips. Place a bacon strip on cut side of each shrimp.
Heat oil in wok over average-high heat until it reaches 400 degrees F. Fry shrimp, a few at a time, in oil until golden, 2 to 3 minutes. Drain on absorbent paper.
Makes 4 to 6 entree servings or 8 to 10 appetizer servings.