Ingredients:
For butterfly shrimps
- 6 shrimps, about 6 oz (80 g);
- 3 strips duck bacons, can be substitute with bacon;
- 1 tablespoon safflower oil;
- 1 teaspoon corn starch;
- 1 teaspoon water.
-
For garlic mayonnaise sauce
- 1 1/2 teaspoons finely minced garlic;
- 3 tablespoons mayonnaise;
- Sea salt.
Recipe:
Serving for 2 as appetizer
For butterfly shrimps
- Split shrimps in the back;
- De-vein, pat dry and wrap with paper towel;
- Put back to the refrigerator until ready to cook;
- Mix corn starch and water to a glue like consistence;
- Fill the split shrimps with corn starch mixture;
- Put on top of bacon with glue side down;
- Add safflower oil to a sauté pan over medium high heat;
- Place shrimps in the sauté pan with the bacon down for 1 minute before cover;
- Sear until shrimps turn pink;
- Take them out and serve warm with garlic mayonnaise sauce.
For garlic mayonnaise sauce
- Mix minced garlic and mayonnaise;
- Add sea salt, adjust for taste.