Total Calories: 58
1. Shell, devein and butterfly shrimp, leaving the tail segments intact.
2. Cut bacon strips in two and wrap each half around a shrimp. Sprinkle lightly with pepper.
3. Meanwhile heat oil. Add shrimp and deep-fry until golden. Drain on paper toweling. Serve hot, accompanied by lemon wedges.
* Omit the pepper in step 2, and before deep-frying, coat the baconwrapped shrimp in the following batter: Blend 2 eggs, beaten, with 1/4 cup flour and 1/4 cup water-chestnut flour. Then blend in 1/4 cup mixed nutmeats, toasted and crushed to a powder, and 1/2 teaspoon salt.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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