Chinese Butterfly Shrimp

This is an excellent dish if you wish to enjoy fried shrimp as an appetizer or main course.

When served as an appetizer, you will want to serve the shrimp by dipping them individual in the sauce, and spearing them with a toothpick.

When served as a main course, you can arrange them over a bed of rice and mixed vegetables like water chestnuts, baby corn, carrot slivers and baby peas.

Chinese Butterfly Shrimp

• CourseOysters, Clams & Shellfish
• CuisineChinese
• KeywordShellfish

Servings	Prep Time
4 People	30 Minutes

Cook Time

15 Minutes

Servings Prep Time 4 People 30 Minutes

Cook Time 15 Minutes

Chinese Butterfly Shrimp CourseOysters, Clams & Shellfish CuisineChinese KeywordShellfish Servings Prep Time 4 People 30 Minutes Cook Time 15 Minutes Servings Prep Time 4 People 30 Minutes Cook Time 15 Minutes

Ingredients

• 1 Pound Jumbo Shrimp Peeled, deveined and butterflied with tail intact.
• 3 Tablespoons Flour
• 1/2 Tablespoon Cornstarch
• 1 Tablespoon Cornmeal
• 1/4 Teaspoon Baking Powder
• 3/4 Teaspoon Salt
• 1 Cup Milk
• 1/2 Cup Soy Sauce
• 2 Tablespoons Honey
• 2 Tablespoons Dry Sherry
• 1/2 Teaspoon Black Pepper
• 1/2 Teaspoon Garlic Minced

Instructions

1. Mix flour, cornstarch, cornmeal, baking powder and salt thoroughly. Add milk to make a thin batter.
2. Dip each shrimp in the batter and fry at 375°F for 3 minutes until golden brown. Be sure that it is not crowded when frying, the shrimp needs to have plenty of space to fry thoroughly on all sides.
3. Remove the shrimp from the fryer and drain on paper towels, then arrange on an attractive platter.
4. Make the sauce ~ Add the remaining ingredients in a small pot, simmer for about 2 minutes then drizzle the sauce over the shrimp.