Recipe - Deep-Fried Coated Butterfly Shrimp

2 Dried oysters
1 pound Large shrimp
1 pound Fish fillets
1 One half sl Bacon
2 tablespoon Smoked ham
1 tablespoon Chinese sausage
1 Scallion stalk
1 Clove garlic
One half teaspoon Fresh ginger root
1 Egg
1/3 cup Cornstarch
One half teaspoon Salt
1/8 teaspoon Pepper
Oil for deepfrying
1 Egg
1 cup Cornmeal
One half Head lettuce
3 Sprigs Chinese parsley; more
or less
1 Lemon

1. Soak dried oysters.

2. Shell, devein and butterfly shrimp, leaving the tail segments intact.

3. Mince fish fillets, bacon, smoked ham, Chinese sausage, scallion,
garlic, ginger root and soaked oysters.

4. Beat egg and add to minced ingredients, along with cornstarch, salt and
pepper. Blend mixture to a smooth paste.

5. Roll each shrimp in about 3 tablespoons of this paste to coat. (First
oil the palms of the hands lightly with peanut oil to prevent sticking.)
Meanwhile heat deepfrying oil.

6. Beat remaining egg. Holding shrimp by the tail, dip first in egg, then
in cornmeal to dredge lightly. Add shrimp to oil, 1 at a time, and
deepfry,until they float. Drain on paper toweling.

7. Shred lettuce and arrange on a serving platter with shrimp on top. Chop
Chinese parsley; sprinkle over as a garnish. Serve hot, accompanied by
lemon wedges.

NOTE: For the fish fillets, use sea bass, pike or haddock. VARIATION: For
the Chinese sausage, substitute 1 tablespoon dried duck (soaked).

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.