BUTTERFLY SHRIMP

      Title: BUTTERFLY SHRIMP
  Categories: Oriental, Appetizers, Seafood
       Yield: 4 Servings
  
       1 lb Large Shrimp;aprox 24 pieces
       1 tb Shoyu; thin
 
 MMMMM---------------------------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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