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Ingredients Jump to Instructions ↓

  1. 4 tb Cornstarch

  2. 1/4 c Flour

  3. 1 ts Baking powder

  4. 1/2 ts Salt

  5. 1 Egg

  6. 1 Egg white

  7. 2 tb Salt

  8. 1/2 lb Shrimp; peeled and deveined

  9. 2 c Peanut oil, for deep-frying

  10. 1/2 tb Peanut oil

  11. 5 Dried chiles; halved

  12. 3 tb Finely sliced garlic

  13. 1 ts Salt

  14. 3 tb Sugar

  15. 1 ts White rice vinegar

  16. 1/2 c Water

  17. 1 ts Cornstarch; mixed with

  18. 1 ts Water

Instructions Jump to Ingredients ↑

  1. MIX THE BATTER INGREDIENTS in a medium-sized bowl until thick and smooth. Let the batter sit, covered, for at least 30 minutes. Combine shrimp and batter. Heat a wok or large deep skillet until hot and add the oil for frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes or until the batter is just firm. You should do this in several batches. Remove shrimp with a slotted spoon and drain on paper towels. Heat a small saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30 seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the shrimp again until they are golden and crisp, about 2 minutes. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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