Instructions: The serving of a dipping sauce is traditional with butterfly shrimp.

Following are recipes for two types of sauces usually associated with this dish; these sauces may also be used for any other seafood dishes you care to make.

Some people like these sauces very hot. The curry sauce is the hotter of the two. Adjust the sauce to suit you own taste, and the taste of your guests. The addition of a few drops of Tabasco will make the sauce hotter.

1. Red Sauce-With Ketchup
1/2 large Bermuda onion, chopped
1 teaspoon monosodium glutamate
1 tablespoon cornstarch
1/2 cup ketchup
1 dash Tabasco
1 cup chicken broth
3 tablespoons vegetable oil
1/8 teaspoon salt

Mix together all ingredients in Group I and put aside. Heat wok or pan hot and dry. Add the oil. Add the salt. Turn heat to medium. Add the onion and fry until golden yellow. Stir in the Group I mixture until thickened. Put into a bowl or gravy boat and let diner dip shrimp into it while eating. This sauce is also very nice to use over plain rice. (Note that it is a sugary kind of taste for this sauce)

2. Curry Sauce
Make sauce exactly as above, except substitute 2 tablespoons curry powder in place of the ketchup.

3. Salty sauce!

After trying, time and time again to get that dark, salty sauce I finally figured it out by attempting something. For this you will need: 1/2 cup of soy sauce (more or less, depends how salty you want it and how big of a quantity)

1 tbs. of cornstarch
2 tbs. of cold water

Dissolve the cornstarch in the water and set aside, bring the soy sauce to a boil, stirring constantly before pouring the cornstarch/water into it. Continue to stir on low-medium heat until it thickens. Make sure not to let it burn or stick to the bottom of the pan. Serve hot. Note that I find that this dish is best served on a chicken fried rice.

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