Shrimp With Chili & Garlic

Title: SHRIMP WITH CHILI & GARLIC

Categories: Fish, Chinese

Yield: 4 servings

--BATTER--

4 tb Cornstarch

1/4 c Flour

1 ts Baking powder

1/2 ts Salt

1 Egg

1 Egg white

2 tb Salt

1 1/2 lb Shrimp; peeled and deveined

2 c Peanut oil, for deep-frying

--SAUCE--

1 1/2 tb Peanut oil

5 Dried chiles; halved

3 tb Finely sliced garlic

1 ts Salt

3 tb Sugar

1 ts White rice vinegar

1/2 c Water

1 ts Cornstarch; mixed with

1 ts Water

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.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK --