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Butterfly Shrimp (China)

1 1/2 pounds fresh large shrimp
3 egg yolks
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
2 slices bacon
2 cups vegetable oil

Remove shells from shrimp, leaving tails intact. Cut each shrimp down the back using point of small sharp knife. Remove vein. Rinse shrimp and pat dry with paper toweling. Cut deep slit down back of each shrimp. Flatten cut side slightly with fingers.

Beat egg yolks, cornstarch, salt and pepper with fork. Dip each shrimp into mixture. Cut bacon into 1 1/2 x 1/4-inch strips. Place a bacon strip on cut side of each shrimp.

Heat oil in wok over medium-high heat until it reaches 400 degrees F. Fry shrimp, a few at a time, in oil until golden, 2 to 3 minutes. Drain on absorbent paper.

Makes 4 to 6 entree servings or 8 to 10 appetizer servings.

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