Recipe: Butterfly Shrimp with Barbecue Sauce (Chinese) (Woman's Day, 1963)

BUTTERFLY SHRIMP

"Hold each shrimp by the tail and dip in the sauce."

1 pound raw jumbo shrimp
3 tablespoons flour
1 1/2 tablespoons cornstarch
1 tablespoon white cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 cup milk
oil for deep frying
Barbecue Sauce, for serving (recipe follows)

Peel shrimp, leaving tails on. Make a deep slit along the back to "butterfly" shrimp, removing black vein as you do so.

Mix flour, cornstarch, cornmeal, baking powder and salt. Beat in milk, making a thin batter. Dip each shrimp in batter and fry in hot deep oil (375 degrees F on a frying thermometer) until golden brown, 2 or 3 minutes.

Serve with Barbecue Sauce.

BARBECUE SAUCE

1/4 cup soy sauce
2 tablespoons each honey
2 tablespoons sherry
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced

Heat all ingredients for the Barbecue Sauce together.

Makes 4 servings
From: Recipelink.com
Source: Recipe pamphlet/magazine pull-out: The Collector's Cookbook, Woman's Day Kitchen #75 - Chinese Cooking, Fawcett Publications, Inc., April 1963