MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Butterfly Shrimp
Categories: Seafood, Oriental, Wok
     Yield: 6 servings

     1 lb Shrimp with shell on
   2/3 c  All purpose flour
     1    Egg
   2/3 c  Water
          Salt
          Corn starch
          Oil for deep frying

 1. Take shells of shrimp. For deveining and making butterfly shape of
 shrimp, insert a knife into the back of a shrimp, and cut crosswise,
 but do not sever shrimp completely into half, leave some connection
 at head and tail ends. Remove knife, open shrimp halves to form
 butterfly shape, remove vein. Prepare all the other shrimp similarly.
 If desired, you could use the flat edge of you Chinese cleaver and
 pound the butterfly shrimp flatter.

 2. Place some corn starch on a piece of wax paper. Carefully dredge
 butterfly shrimp on both sides in corn starch, place shrimp on another
 piece of wax paper to dry slightly.

 3. Prepare a batter of 2/3 cup water, 1 egg, 2/3 cup flour, and salt.
 Mix batter thoroughly. Reserve.

 4. Pour a good quality oil halfway up in your wok. Turn on your
 burner to its highest setting. When you think the oil is sufficiently
 heated, take a small piece of bread and place it in the oil. If the
 bread browns lightly on both sides, then the oil is ready for deep
 frying shrimp. If your bread fails to brown immediately in the oil,
 then your oil is not up to temperature yet. If your bread turns a
 deep brown or black, then shut the burner off and allow your oil to
 cool at least 5 minutes, before turning it on again. Be sure to test
 your oil again to see if it is cool enough to deep fry shrimp.

 5. When your oil is ready for deep frying, take 6 or 8 or your dredged
 shrimp and place them in your batter. With a pair of chopsticks or
 fork, coat your shrimp with batter. Lift each shrimp out of batter
 carefully, so as not to disturb the butterfly shape, and slide each
 down the side of the wok into the oil. The shrimp will slide to the
 bottom of the oil, and then rise up to the top of the oil. After the
 shrimp have risen, cook about 1-1/2 minutes, then flip them over and
 deep fry 1 1/2 minutes on the under side. Remove shrimp to a plate
 covered with paper toweling to drain excess oil. Repeat procedure
 until all shrimp are cooked.

 6. Remove cooked shrimp to a serving platter. Garnish with parslsey or
 other raw vegetables.

 NOTE: Coating of corn starch on shrimp helps the batter to stay on.
 Without the corn starch coating the batter readily comes off of the
 shrimp after cooking.

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