Could you suggest MSC shrimp and shellfish to your readers? It is the software I use to stay healthy!" I even remember my father ordering fantail shrimp for us kids in the Cantonese restaurants we ate at in Chinatown. Holding the shrimp with one hand, use the tip of your knife to split the tail shell. Sprinkle lightly with pepper. Mix 3/4 cup all purpose flour and the rest of the dry ingredients together in a bowl. Once the shrimp is golden brown on all sides, transfer to a plate lined with paper towel to drain. The shrimp is fried and served in a sweet sauce with sliced onions. Place ¼ cup of all-purpose flour on a small plate, and lightly dredge the shrimp, shaking off any excess. Dip the shrimp into the mixture allowing them to be completely coated. Once it is thick enough to coat a spoon, remove to a serving bowl and set aside. Fantail shrimp is a large butterflied shrimp, batter fried and served with a tangy sauce on the side. Some like a light batter and some like it heavier. vegetable oil. He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. Anytime you’re buying seafood, check out resources like Monterey Bay Aquarium’s Seafood Watch or the Marine Stewardship Council for the best choices. When the oil is hot, grab the shrimp by the tail and dip into the egg, then coat with the bread crumbs. Love these, but I really love Woo Dip Har. A little messy to make, but worth it! Chinese Shrimp Fried Rice recipe: 104. Please read up on the results of shrimp farming and how it can be more sustainable. Specializes in all things traditional Cantonese and American Chinese takeout. Remove and arrange on top of the onions. 3. Like this timeless fantail shrimp recipe, the shrimp were large, and the batter was light! VARIATIONS: * In step 2, substitute for the batter, a mixture of 2 egg whites, 4 tablespoons flour and 1/2 teaspoon salt. Add ice water and vegetable oil. Mix 3/4 cup all purpose flour and the rest of the dry ingredients together in a bowl. Serve with fantail shrimp sauce, duck sauce, or rice wine vinegar on the side. Cut deep slit down back of each shrimp. 1/8 cup diced dried shiitake mushroom. Place ¼ cup of all-purpose flour on a small plate, and lightly dredge the shrimp, shaking off any excess. If Butterfly Shrimp were to be described in a few words, they are heavenly, superb and outstanding. This Butterfly Shrimp is never going to fail as a Snack. In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Add shrimp, bacon-side down, and pan-fry 2 minutes over medium heat. It will hold both sides of the butterflied shrimp together.” 2. … Omg perfectly delicious. 1. Next, carefully slice along the inner curve of the shrimp so the body is divided in half, but not completely separated. Flip over and fry another 2 minutes or until golden. Add catsup mixture and bring to a boil, stirring. So what is this number as it relates to shrimp size? What do you call this dish in Cantonese, and also in Mandarin? 1 tsp. Heat 3-4 cups of oil in a small pot to 325 degrees F (the oil level should be about halfway up the pot). When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. -Sarah, "I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. Shell, devein and butterfly shrimp, leaving the tail segments intact. This Pan-Fried Bacon-Wrapped Butterfly Shrimp II recipe is from the Thousand Recipe Chinese Cookbook Cookbook. It does require some effort, but it is a nice dish and great to serve for guests. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Bake at 375° for 10 minutes. This site uses Akismet to reduce spam. In order to butterfly the shrimp, the back of the shrimp should be intact. ©1994 by Gloria Bley Miller. Cut bacon strips in 1/2-inch sections. I tried it last night for a big family dinner. There seems to be a contradiction in the method: “In order to butterfly the shrimp, the back of the shrimp should be intact. Total Calories: 147. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Love the tip of getting the water out of the tail. I tried the sauce and thought it very tart. How to … Hi there, thanks for that reminder to always look for sustainable seafood! Serve immediately. In another cup, blend cornstarch and remaining cold water to a paste. 1/8 cup chopped green onions. Add onion slices and stir-fry until softened and translucent then drain. Fantail Shrimp Recipe Instructions How to Butterfly the Shrimp: The shrimp should be headless with the shells on, but make sure they are not deveined with the backs cut open. Chinese Butterfly Shrimp recipe: 103. The Thousand Recipe Chinese Cookbook. Spear the shrimp with the dipping fork and cook in the hot oil until … Learn how your comment data is processed. Hi Nedra, In fact we do! 2. 2 Tbsp. Read the Chinese Butterfly Shrimp discussion from the Chowhound Restaurants, Philadelphia food community. Hi Laraine, totally agree. Let the shrimp fry on one side and after 1 minute, turn the shrimp over. Citrus Crusted Shrimp With Ginger Starfruit And Rum recipe: 107. https://www.msc.org/what-you-can-do/eat-sustainable-seafood/fish-to-eat/shrimp-prawn. Spoon sauce over shrimp and serve at once. , and yes, fantail shrimp. Be sure to remove any sand tracts and give the shrimp a quick rinse if needed. Once the shrimp is golden brown on all sides, transfer to a plate lined with paper towel to drain. Peel the shrimp, only leaving the small segment of shell that connects to the tail. It will hold both sides of the butterflied shrimp … Dip the shrimp into the batter, and let any excess batter drip off. Fantail shrimp are best when eaten hot, but you can make your shrimp ahead of time. If you like, you can scrape the tails to remove the liquid inside the tails, since we are deep-frying the shrimp. You’ll also keep the shrimp tails in place for the final dish. Thanks! Glad you enjoyed these fantail shrimp Joe! Fantail shrimp is always in my Chinese restaurant dish rotation. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Prepare all the other shrimp similarly. You can use your own discretion here on how much batter to use. Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963 Title Recipe: Butterfly Shrimp with Barbecue Sauce (Chinese) (Woman's Day, 1963) Hi Frederick, the main shell should be peeled off first and then you butterfly it. -Mary Ann, "Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. We are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Download this Cookbook today. Chipotle Shrimp recipe: 105. CHILI SHRIMP WITH BASIL recipe: 102. Looking for more authentic recipes? Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. I prepare this Butterfly Shrimp with shrimp as the main ingredient. will change the nutritional information in any recipe. Chinese Boiled Shrimp with Ginger Scallion Dipping Sauce, https://www.seafoodwatch.org/seafood-recommendations/groups/shrimp, https://www.msc.org/what-you-can-do/eat-sustainable-seafood/fish-to-eat/shrimp-prawn. If you like, you can scrape the tails to remove the liquid inside the tails, since we are deep-frying the shrimp. Applebee's Butterfly Shrimp Platter Copycat Recipe SERVES 4 1 pound large shrimp, peeled and deveined and butterflied 1 quart water 1 1/2 cups cornstarch 2 eggs 2 cups fresh bread crumbs 5 cups oil for deep frying Preheat deep fryer or skillet with oil to 350 degrees. Thanks David, glad you enjoyed it and remember to provide a rating on our recipes if you remember! Turn shrimp over and pan-fry 2 minutes more. Depending on where you lived, Pu Pu platters could have had pork. Crush garlic. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Next step: “Peel the shrimp, only leaving the small segment of shell that connects to the tail. Any chance you have a recipe for that? I'm so glad I discovered Cook'n! Be sure to remove any sand tracts and give the shrimp a quick rinse if needed. Cut bacon into 1 1/2 x 1/4-inch strips. Pat the shrimp dry on both sides and use ¼ teaspoon of salt to lightly salt them (or salt to taste). Wrap a piece of bacon around each piece of Parmesan Encrusted Butterfly Shrimp. Then top with a bacon section as above. -Toni, "Thank you so very much for creating such a wonderful cooking recipe program. It will hold both sides of the butterflied shrimp together. :). I think this is the best recipe program there is!" Fantail shrimp is best when made with large shrimp, and we call for size 15 or larger. All the more reason to prepare this throwback dish at home. Join the discussion today. Arrange on a serving dish with shrimp on top. Place the shrimp on its side with its underbelly facing you. TheWoksofLife.com is written and produced for informational purposes only. Loved the recipe! Flatten cut side slightly with fingers. Step 1 in the recipe card gives a little overview. Fantail shrimp is one of those retro dishes offered in every Chinese restaurant years ago. In one cup, combine catsup, Worcestershire Sauce, sugar, pepper and water. Dip each shrimp into the beaten eggs and pan fry the side with the bacon for 2 minutes over medium heat. Various online calculators also provide different results, depending on their sources. Definitely good to adjust the sauce to your liking. I can never get the bacon to stick! “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Your liking produced for informational purposes only my recipes in a sweet sauce sliced... Various online calculators also provide different results, depending on their sources flavor profile my! Tracts and give the shrimp, shaking off any excess batter drip off,., Ginger and 2 more very much for creating such a wonderful recipe... '' on Pinterest mouth watering Chinese recipes, easy to follow & cook, Chinese is... Us kids in the … beat eggs 2018 - Explore Shalonda Cormier-Payne 's board `` Chinese butterfly shrimp …! Of bacon around each piece of wax paper since they are more readily available time to cook evenly served! Up in upstate New York, working through high school and college in restaurants with his father, a.. Favorite appetizer combo plate, and also in Mandarin and fong-may-ha in Cantonese, and dip the! Top 25 recipe book pepper, and dip into the egg, coat. The cornstarch paste 1 teaspoon soy sauce, rice vinegar, soy sauce, chopped nuts or a of. Combine catsup, Worcestershire sauce, https: //www.seriouseats.com/recipes/2012/07/deep-fried-shrimp-recipe.html 1 the oil a! And grill for 5 minutes lightly salt them ( or salt to lightly salt them ( or to. Batter was light a time, and pan-fry 2 minutes or until golden some steamed and! Strip of smoked ham i know my family will eat has landed me back here. ” over and fry 2! Eat has landed me back here. ” to butterfly the shrimp fry one... Thewoksoflife.Com is written and produced for informational purposes only in another cup, catsup... Little overview segments intact the ketchup flat edge of you Chinese cleaver and pound the butterfly is... Mandarin and fong-may-ha in Cantonese, Sarah, and dip in batter to use such. 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And enjoy devein and butterfly shrimp on its side with its underbelly facing you you ’ ll keep... 2 weeks time and money! tracts and give the shrimp should be intact tried it last night a... When the oil is hot, but worth it, shaking off any excess at takeout! My recipes in a few words, they are heavenly, superb and outstanding family.