Water, 1/2 cup -- 4 fl.oz
Soy sauce, Sweet soy sauce, 4 tbsp. -- 2 fl.oz
Maggi Seasoning, 2 tbsp. -- 1 fl.oz
Cornstarch, 4 tsp. -- 0.5 oz
Fish sauce, 2 tsp. -- 0.25 fl.oz
Bacon, chopped, 1 cup -- 8 oz
Shallot, minced, 2 each -- 2 oz
Garlic, minced, 2 tbsp. -- 1 oz
Black pepper, coarse ground, 1/2 tsp. -- 2 g
Crustaceans, Shrimp, raw, peeled & deveined, tail on, 3 cups -- 2 lb
Scallions, chopped, 1/2 cup -- 1 oz
Whisk together the water, soy sauce, Maggi Seasoning, fish sauce, and cornstarch. Set aside.
Bring bacon to room temperature. Heat a 10-12 inch sauté pan over medium heat. Cook bacon, stirring often, until it renders some of its fat and begins to brown, approximately 2-5 minutes.
Stir in shallots, garlic, and black pepper and cook until garlic just begins to brown, approximately 30 seconds. Quickly add shrimp. Cook, stirring constantly, until shrimp are half cooked.
Remix sauce to make sure cornstarch is distributed in sauce. Stir in sauce well to coat shrimp evenly, and continue to cook until sauce is thick and syrupy.
Taste and adjust seasonings with Maggi Seasoning, color with sweet soy sauce, and if needed, add water.
Stir in scallions and serve.
Serve with plain white rice.