Recipe - Deep-Fried Shrimp Stuffed Wbacon Almond

1 pound Large shrimp
One fourth cup Almond meats
2 sl Lean bacon
Salt
1 Egg
1 cup Flour
Oil for deepfrying

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

2. Blanch and toast almonds; chop coarsely. Shred bacon, then mix with
almonds. Place about One half teaspoon of mixture on each shrimp. Reclose
shrimp, pressing its edges to seal in filling. Sprinkle lightly with salt.

3. Beat egg. Holding shrimp by the tail, dip first in egg, then in flour to
dredge lightly. Meanwhile heat oil.

4. Add shrimp and deepfry until golden. Drain on paper toweling and serve
at once. VARIATION: For the almonds and bacon, substitute walnuts and
smoked ham.

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