Back to the Dim Sum metanode
Butterfly shrimp is basically fried shrimp. In ways, this dish isn't even Chinese, because it is served in Western restaurants as well. But since it tastes good and it is served in dim sum, I might as well node it.
- Wash shrimp, dry on paper towel. With a sharp knife or scissors, make a slice down the backs of shrimp, leaving each end intact.
- Sprinkle salt and flour evenly on shrimp.
- To make the batter, mix flour, cornstarch, salt, and pepper. Stir in water. Add baking powder and soda. Beat until smooth.
- To prepare sauce, place first 4 ingredients in saucepan. Bring to boil. Thicken with dissolved cornstarch. Add green pepper. Bring to boil again. Remove from heat and set aside.
- Heat oil to 375 degrees in wok. Dip shrimp into batter. Drop shrimp into oil. Deep-fry until golden brown and crispy. Use chopstick to keep hole open. Drain on paper towel. Serve with sauce.