Woo Dip Harr #SundayFunday

We have been celebrating Chinese New Year for the past two weeks.  Today is the final day of celebration and we are having a party.  Let's start with a dish that was probably not invented or served in China but is commonly found on Chinese Menus here in the USA.

Woo Dip Harr is butterflied shrimp with bacon served over caramelized onions that are still slightly crisp. So Good!!!!

Welcome to Sunday Funday.  I invited some od the other bloggers to join me as we finish up the Chinese New Year with the Lantern Festival Celebration today.

Let's see what they brought to the table.......

• Karen's Kitchen Stories: Chicken and Seafood Fried Rice 
• Sneha's Recipe: Keto Stir Fry Bok Choy With Garlic Dim Sum Sauce 
• Mayuri's Jikoni: Pak Choi Noodle Soup 
• Palatable Pastime: Pork Chow Fun Noodles 
• Amy's Cooking Adventures: Pork Tang Yuan (Pork Rice Balls) 
• Culinary Cam: Torched Pork Belly 
• A Day in the Life on the Farm: Woo Dip Harr

image from Google Images

2023 is the year of the Rabbit.  This is my husband's sign.  He was born in 1951.  Anyone born in 12 year increments before or from this year (2023) is a rabbit.  Traditionally, if you are a rabbit, this year you should recieve and wear red underwear as it brings good luck.  

Our third daughter, Jessica, is Chinese.  Her daughter, our Angel Face, is half Chinese.  Each year, since berfore the Angel Face was even thought of, we celebrate Chinese New Year.  I first started sharing these celebrations with you on this blog in 2014.  We had been celebrating by going out to dinner each year for the previous 6 years that Jessica had lived with us but the restaurant that used to have the parties no longer provided them.  You can read about our first celebration at home in my Chinese Lunar New Year and Chinese New Year and Super Bowl Party.

I have shared our celebrations each year since.  In 2015 our celebration was a little more Americanized but we still had a blast and ate wonderfully as you can see from our Menu.  In 2016 we combined 3 Celebrations, Chinese New Year, Valentine's Day and our second daughter, Nicole's birthday.

I also shared our parties and recipes for 2017, 2018, 2019, 2020, 2021, and  2022.  This year, as you are reading this post, I am preparing for our Family Dinner Celebration.  I got a hot pot for Christmas and we will be using it for our celebration today.  I will be sharing photos and instructions for a hot pot dinner with you tomorrow so stay tuned.

Chinese New Year for 2023 started on January 14th and culminates today.  The first week is called Little Year, followed by Spring Festival and ending today with the Lantern Festival. 

The dish that I am sharing with you today is a favorite of our first son, Chuck.  He lives in Virginia now and has been unable to find this dish at any of the Chinese Restaurants there.  Every time he comes home he stops and picks up carryout on his way from the airport so he can have Woo Dip Harr.  I decided to learn how to make it so I can serve it to him the next time he is here.

Entrees, Shrimp, Seafood, Chinese

Entrees, Seafood

Chinese

Yield: 2 servings

Author: Wendy Klik

Woo Dip Harr (Butterflied Shrimp with Bacon)

Butterflied shrimp with bacon served over caramelized onions that are still slightly crisp. So Good!!!!

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 8 large shrimp, raw, unpeeled, head removed
• pinch of salt
• 3 slices, thin cut bacon
• 1 T. soy sauce
• 1 t. Worcestershire sauce
• pinch of white pepper
• 1/2 t. sesame oil
• 2 T. canola oil
• 1 egg, beaten
• 1 clove garlic, minced
• 1 large vidalia onion, peeled and sliced
• 1 T. Shaoxing wine (Chinese cooking wine)
• Steamed Rice, if desired

Instructions

1. Combine the soy sauce, Worcestershire sauce, ketchup, white pepper and sesame oil in a small bowl. Set aside.
2. Peel the shrimp, leaving the tail portion intact. Hold the shrimp with the belly facing you and using the tip of the knife, cut through the tail shell and down the middle of the shrimp, almost but not quite through.
3. Place cut side down on a cutting board and flatten using your palm or the blade of the knife flatten the shrimp. Remove the vein from the backside of the shrimp.
4. Rinse the shrimp and pat dry with a paper towel and return to the board, back side down. Cut the bacon to match the size of the shrimp and press one cut piece onto each.
5. Pour the oil into a large skillet or wok over med high heat. Dip the shrimp in the egg and lay it, bacon side down, into the hot oil. Cook for about a minute until bacon is crisped and cooked through. Flip and cook for another 30-60 seconds, until shrimp are pink in color. Transfer to a plate.
6. In the same pan, add the onions and garlic. Stir fry the shrimp for a minute until they start to brown. Add the wine and continue to cook and stir for another 30 seconds.
7. Add the sauce and continue to cook until onions are cooked through but still slightly crisp.
8. Make a bed of the onions and nestle the shrimp on top. Serve with Steamed Rice, if desired.

Notes

Recipe adapted from one found at The Woks of Life

Nutrition Facts

Sugar (grams)

8.88 g

Sodium (milligrams)

1051.28 mg

Sat. Fat (grams)

6.34 g

Protein (grams)

15.87 g

Net carbs

24.79 g

Fiber (grams)

1.78 g

Fat (grams)

30.97 g

Cholesterol (grams)

154.02 mg

Carbs (grams)

26.57 g

Calories

455.77 kcal

Similar Recipes

Asian Style Brown Rice Pilaf

Chile and Chocolate Prawns

Spicy Citrus Shrimp

https://adayinthelifeonthefarm.blogspot.com/2023/02/woo-dip-harr-sundayfunday.html

Property of A Day in the Life on the Farm