Butterfly Shrimp with Bacon
Butterfly shrimp with bacon is retro Chinese restaurant staple. Our recipe, served on a bed of tasty onions, is the classic version.
Servings: 2
Calories: 456kcal
Ingredients
- 8 large shrimp (shell on, heads removed; size 15 or larger; 8 shrimp at this size = 9 ounces or 255g)
- 1/8 teaspoon salt
- 3 slices bacon (about 70g)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce (optional)
- 2 teaspoons tomato ketchup
- 1/4 teaspoon freshly ground white pepper
- 1/2 teaspoon sesame oil
- 3 tablespoons vegetable oil (or canola oil, divided)
- 1 egg (beaten)
- 1 clove garlic (minced)
- 2 medium yellow onions (sliced, about 350g)
- 1 tablespoon Shaoxing wine
- 2 scallions (cut at an angle into 1-inch pieces, plus more chopped scallions for garnish)
Instructions
Butterfly the Shrimp
- Peel the shrimp, only leaving the small segment of shell that connects to the tail. Place the shrimp on its side with its underbelly facing you. Holding the shrimp with one hand, use the tip of your knife to split the tail shell.
- Next, use a steady, yet light pressure to push the knife into the shrimp, splitting it evenly down the middle until it just reaches the outer membrane. No sudden or quick cutting motions, and if you’re a beginner, you can use a cut-proof glove. At this point, you should be able to spread the shrimp out flat on the cutting board. Press the shrimp lightly into the board to flatten it out further if needed, especially on the tail shell.
- Next, carefully remove the vein from the middle of the shrimp that runs along the backside. There may also be a vein along the edges of the shrimp from the underside of the shrimp as well. You can use your knife to gently scrape these veins away if you see them. There you have it! A perfectly butterflied shrimp!
Assemble the Shrimp
- Next, rinse the shrimp clean under running water. Pat the shrimp dry with a kitchen towel and return to the cutting board, backside down. Season the shrimp with a light sprinkle of salt. Cut the slices of bacon to match the length of the shrimp. Gently press them onto the shrimp.
- Mix the soy sauce, Worcestershire sauce, tomato ketchup, white pepper, and sesame oil in a small bowl. Set aside.
- Heat your wok over medium high heat; don’t let the wok get to the point where it’s smoking. Spread 2 tablespoons of oil around the wok to coat it thoroughly. Dip the shrimp into the beaten egg. Let the excess egg drip off, and place the shrimp in the wok, bacon-side down. Work quickly to place all of the shrimp. Turn up the heat as needed to make sure the egg and bacon cook through.
- Cook the bacon-side of the shrimp for 60-90 seconds or until the bacon is golden brown. Carefully use your wok spatula to turn the shrimp and cook for another 30-60 seconds, flipping them in the same order you placed them. Transfer the shrimp to a plate.
- Heat the wok over medium heat and add the remaining oil. Retain all of the flavor in the wok from frying the shrimp. Add the minced garlic and onions, and turn the heat up to high. Stir-fry the onions for 30 seconds, and add the Shaoxing wine. After another 30 seconds, add the sauce mixture, and stir until the onions are coated. Add the scallions.
- Stir-fry until the onions are done to your liking. I like them only just cooked through, but you can cook them until they’re totally soft. Plate the onions, and arrange the shrimp on top. Garnish with chopped scallions and serve!
Nutrition
Calories: 456kcal | Carbohydrates: 15g | Protein: 14g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 164mg | Sodium: 930mg | Potassium: 333mg | Fiber: 2g | Sugar: 7g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 2mg