Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------BATTER--------------------------------
4 tb Cornstarch
1/4 c Flour
1 ts Baking powder
1/2 c Water
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

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