Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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