12 jumbo shrimp, peeled and deveined, cut lengthwise almost in half to make a cavity for the meat
12 slices ham, cut the length of the shrimp
12 slices bacon, cooked and cut to the size of the shrimp
1 clove garlic
2 eggs, lightly beaten
3 tbsp. flour
1 tbsp. cornstarch
Oil for deep frying and stir frying
2 lg. onions, cut in lg. chunks
1 sweet red pepper, cut in chunks and parboiled

SAUCE:

1/4 c. ketchup
1 1/2 tbsp. Worcestershire sauce
2 tsp. sugar
1/2 c. water
1 tbsp. soy sauce
1 tsp. corn starch
1 tbsp. vinegar

Cook. Make a batter with the 2 eggs, 3 tablespoons flour and 1 tablespoon corn starch.

Fit the ham and bacon in the middle of the slit shrimp. Heat oil for deep-frying and dip the shrimp carefully in the batter and deep fry 2 or 3 minutes. Drain the shrimp and place on a warm platter.

Remove all but 1 tablespoon oil from the wok. Heat the wok until the oil smokes. Stir fry the garlic, onion, and sweet red pepper until the onion starts to appear translucent around the edges.

Place these vegetables on the bottom of a serving dish. Mix the sauce ingredients and heat until slightly thickened.

Add the shrimp, heat until piping hot and pour over the vegetables.