1. Shell, devein and butterfly shrimp, leaving the tail segments intact. 2. Cut bacon strips in 1-inch sections. Place one section on each shrimp; then re-close shrimp, pressing its edges to seal in bacon. 3. Beat egg; then stir in salt and soy sauce. Holding each shrimp by the tail, dip first in egg mixture, then in cornstarch to dredge lightly. 4. Transfer shrimp to a covered dish and refrigerate 30 minutes to 1 hour. 5. Meanwhile heat oil. Then add shrimp, and deep-fry until golden. Drain on paper toweling and serve at once. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.