Peel shrimp except tail; split down back and spread to form butterfly. Cut bacon slices into three sections. Place one piece bacon on cut side of shrimp. Whip egg and 1/2 cup water together. Dip shrimp with bacon in flour, then egg mixture. Repeat. Deep fry until light brown. Drain well and keep warm in oven. Put four shrimp on bed of lettuce on salad plate. Heat sweet and sour sauce and use as a hot dressing for shrimp. From . Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 153 (65%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 45.8mg||14 %|
|Sodium 344.5mg||12 %|
|Potassium 197mg||5 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 15.1g|
|Protein 5g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 234
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