"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Wor Hep Har (Shrimp) Recipe

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This recipe for Wor Hep Har (Shrimp), by , is from Crumbs of Faith, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary-Gene McMahon
Added: Tuesday, February 21, 2012


12 to 15 large shrimp
12 to 15 slices bacon
1 large sweet onion
1 egg
4 tbsp flour, dash of salt
1 clove garlic
1 cup water
1/2 tbsp. ketchup
2 tsp. Worcestershire sauce
dash of pepper
1/2 tsp. sugar
grated, fresh ginger,finely chopped almonds (almost to a powder),chopped scallions.

Remove shell & devein shrimp, split by cutting halfway through,
flatten each out. Mix egg with four, dip bacon into mixture,place
over each shrimp and fry in well-greased pan 3 minutes..set aside.
Cut onion in long, thin strips and stir fry for 2 minutes, arrange on
bottom of serving dish, cover with prepared shrimp.
Sauce: in heated frying pan, lightly brown the chopped garlic,
add the remainder of ingredients, bring to a boil, pour over shrimp.
Serve with prepared rice.
The folowing garnish is a great way to add a gourmet touch and
is well worth the trouble...grated, fresh ginger, finely chopped
almonds (almost to a powder) chopped scallions.
Sprinkle this on the cooked entree just before serving.

Personal Notes:
Personal Notes:
This is a prized Cantonese recipe directly from my
mother, Annebelle's cookbook.




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