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Shrimp "butterfly"
1 serving
shrimp peel from the shell, rinse and dry. cut the bacon into thin slices, each of them, cut, in turn into 2 parts. wrap each shrimp in a strip of bacon and secure with a small wooden match. prepare all shrimp in this way. pepper it. heat oil in a wok or pan for frying (in some sources it is proposed to use pork fat instead of vegetable oil). fry the shrimp in portions in heated deep frying, remove and dry on blotting paper. serve with thin slices of lemon.
shrimp peel from the shell, rinse and dry. cut the bacon into thin slices, each of them, cut, in turn into 2 parts. wrap each shrimp in a strip of bacon and secure with a small wooden match. prepare all shrimp in this way. pepper it. heat oil in a wok or pan for frying (in some sources it is proposed to use pork fat instead of vegetable oil). fry the shrimp in portions in heated deep frying, remove and dry on blotting paper. serve with thin slices of lemon.
shrimp - 500 g, bacon - 140 g, ground black pepper to taste, peanut butter to taste, or corn butter to taste
