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How to Make Butterfly Shrimp
There are two ways to butterfly a shrimp. We can do the slit either in front or at the back. I personally prefer slicing at the back part of the shrimp because it saves me time. You see, the veins or digestive track of the shrimp is located at the back. This is the tiny black or dark green line that you always see on fresh shrimp. Since I need to do a slit on the back to remove the veins, all I needed is to make the slit deeper so that I can remove the veins and butterfly the shrimp at the same time.
Instructions
1.Butterfly the shrimp by running a knife lengthwise more than halfway through the back or front of the shrimp. Gently open the cut to form a butterfly-like figure. Make sure that the tail of the shrimp is still on.
2.Season the shrimp with salt, pepper, paprika, and garlic powder.
3.Heat the oil in a deep cooking pot.
4.Dredge the shrimp in flour and then dip in the egg mixture.
5.Put the shrimp back on the flour mixture and shake a bit for the flour to coat.
6.Dip the flour coated shrimp back to the egg mixture and then place in the container where the Panko breadcrumbs are. Shake to coat.
7.Deep fry for about 3 to 5 minutes or until the color of the outer part turns golden brown.
8.Arrange in a plate lined with paper towel.
9.Serve with sweet and sour sauce.
10.Share and enjoy!
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