Page 47 - BACGG CNY Flipbook V2 03032021

Shrimp Appetizers
Recipe by Ghary Won

Ingredients:

• 1 pint Fish Cake Paste *
• 18 whole Raw Shrimp – size 13-15
• 1/3 cup Char Shui * (BBQ Pork)
• 1/3 cup Green Onions (green and white
part)
• 3-4 slices Bacon (cut about 1 1/2 inch
length)

* Notes:
• Fish Cake Paste can be found at
Chinese markets that sell fresh fish.
• Char Shui – BBQ pork and sold at Chinese Deli’s with roasted meats

Preparation:

• Shrimp - Remove shell and tail. Devein
each shrimp, wash and pat dry with paper towels.
Butterfly shrimp to flatten out. Set aside.

• Put Fish Cake paste into a mixing bowl.

• Dice Char Shui finely and add to bowl with
fish cake paste.

• Finely mince green onions and add to fish
cake paste.

• Mix fish cake paste, char shui and green
onions well. Use your hands to mix well.

• Spread shrimp over a wire backing rack, set over a cookie tray. Or you
can cook over parchment paper.

• Spoon about a teaspoon of the fish cake mixture onto of each raw
shrimp.

• Place one slice if 1 1/2 “ bacon on the top of fish cake mixture.
• Heat up your oven broiler. Broil till bacon is fully cooked. Season with a
little soy sauce if desired.