Butterfly Shrimp

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Combine egg, cornstarch, flour, 1/4 cup chicken broth, and salt in a medium bowl. Beat until smooth.
Dip shrimp into batter and fry in hot oil, 375°F, for about 5 minutes or until golden brown and crisp. Drain on a paper towel and keep warm.
In a small bowl, whisk to combine 1 cup chicken broth, sugar, vinegar, and soy sauce. Set aside.
In a skillet with vegetable oil, saute green pepper and carrot until tender, but still crisp, about 3 minutes.
Add garlic and cook for an additional minute. Pour in chicken broth mixture and boil for one minute.
Mix water and cornstarch in a small bowl until dissolved. Stir into vegetables and cook until bubbling and thick.
Serve with steamed rice and garnish with sliced green onions.

Imperial Sugar Insight

This recipe first appeared in the Imperial Sugar 150th Anniversary Cookbook.

Rate & Review