Butterfly Shrimp with Bacon
Butterfly shrimp with bacon is a cherished classic from Chinese restaurants, known for its savory flavors and delightful texture. This rendition stays true to tradition, presenting the dish atop a bed of aromatic onions for an irresistible combination.
Ingredients
- Shrimp – 8 large shrimp shell on, heads removed; size 15 or larger
- Bacon – 3 slices trimmed to match the shrimp’s length
- Yellow onions – 2 medium thinly sliced
- Garlic – 1 clove finely minced
- Scallions – 2 cut at an angle into 1-inch pieces (plus extra for garnish)
- Egg – 1 beaten
- Soy sauce – 1 tablespoon for depth of flavor
- Shaoxing wine – 1 tablespoon to enhance aroma
- Worcestershire sauce – 1 teaspoon optional, for additional umami
- Tomato ketchup – 2 teaspoons to introduce a subtle tang
- White pepper – 1/4 teaspoon freshly ground
- Sesame oil – 1/2 teaspoon for a nutty undertone
- Vegetable oil – 3 tablespoons or canola oil, divided
- Salt – 1/8 teaspoon for seasoning
Instructions
- Butterfly the Shrimp
- Remove the shrimp’s shell while keeping the final segment attached to the tail. Lay the shrimp on its side, belly facing upward. Using a sharp knife, carefully split the tail shell.
- Holding the shrimp steady, apply gentle pressure to slice through the center lengthwise, stopping just before the outer membrane. This technique ensures an even butterfly shape without severing the shrimp completely. If necessary, flatten the shrimp slightly against the cutting board.
- Extract the dark vein running along the back, as well as any visible veins on the underside. Rinse the shrimp thoroughly under cold water, then pat dry with a kitchen towel.
- Assemble the Shrimp
- Place the butterflied shrimp on a cutting board with the back facing downward. Lightly season with salt. Cut the bacon slices to match the shrimp’s length and press them gently onto the shrimp.
- In a small bowl, combine the soy sauce, Worcestershire sauce (if using), tomato ketchup, white pepper, and sesame oil. Set aside.
- Heat a wok over medium-high heat and coat it with 2 tablespoons of oil. Dip each shrimp into the beaten egg, allowing excess to drip off before placing them bacon-side down in the wok. Work quickly to arrange them evenly. Increase the heat slightly to ensure the bacon crisps properly.
- Cook for approximately 60 to 90 seconds, or until the bacon achieves a golden-brown sear. Carefully flip each shrimp and cook the other side for an additional 30 to 60 seconds. Remove from the wok and transfer to a plate.
- Using the remaining oil, sauté the minced garlic and sliced onions over medium heat, retaining the flavorful residue from the shrimp. Increase the heat to high and stir-fry for about 30 seconds before incorporating the Shaoxing wine. Allow the alcohol to cook off for another 30 seconds.
- Pour in the prepared sauce mixture and stir well to coat the onions evenly. Add the scallions and continue stir-frying until the onions reach your preferred texture.
- Arrange the cooked onions on a serving plate, positioning the shrimp on top. Garnish with additional chopped scallions and serve immediately.