Bacon Wrapped Shrimp with Vegetables
Wok & Skillet recipe - Chinese
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 8 large shrimp (peeled and deveined tail-on)
- 4 strips bacon
- 2 tbsp cooking oil
- 3 clove garlic (either minced or whole cloves)
- 1/4 cup thinly sliced carrot
- 1/2 cup snow peas
- 1/2 cup baby corn
- 1/3 cup water or chicken stock
- 1-2 tbsp soy sauce (to taste)
- Salt (to taste)
- 2 tsp cornstarch mixed with 2 tablespoons of water
Instructions
- 1
Cut the strips of bacon in half lengthwise. This should give you 8 thin strips of bacon total. Wrap each shrimp with one thin strip of bacon.
- 2
Season both sides with salt and pepper.
- 3
Heat up cooking oil in a large shallow frying pan over medium-high heat. Place the bacon wrapped shrimp on to the pan. Don't move them! Let them sit for a minute, then use a pair of tongs to flip them over to cook the other side for another minute.
- 4
Remove the bacon wrapped shrimp from the pan. Set aside.
- 5
Toss the garlic in the same frying pan you used to cook the shrimp. If you're using whole cloves of garlic, get the cloves really brown for a really rich, roasted garlic flavor. If using minced garlic, just fry till aromatic. Be careful not to burn it!
- 6
Add the carrots, snow peas and baby corn. Stir-fry for about 2 minutes.
- 7
Add water or chicken stock and soy sauce to the pan. Make sure you scrape the bottom of the frying pan well - that's where all the flavor is! (Make sure you use a wooden spatula so you don't scratch your frying pan)
- 8
Add the cornstarch mixture (cornstarch + water). Let it boil for a few seconds before turning off the heat. The sauce should thicken up really quickly.
- 9
Serve immediately with steamed rice.
- 10
Enjoy!