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See below ingredients and instructions of the recipe
1/2 lb Fresh prawns
2 Cloves garlic, chopped
1/2 ts Salt
1/2 ts Sugar
Dash of white pepper
1 tb Oil
---------------------------------------------------------------
2 c Oil for deep-frying
---------------------------BATTER--------------------------------
1 lg Egg
2 tb Flour
1 1/4 tb Cornstarch
---------------------------SAUCE--------------------------------
2 tb Thin soy sauce
1 tb Cider vinegar
1 tb Sesame oil
1 1/4 tb Sugar
5 Dried chili peppers, finely
- chopped, or 1-1/2 tsp.
- crushed red pepper
Shell, devein and wash prawns. Drain and pat dry with paper towels.
Add salt, sugar and pepper, mixing well.
While oil is heating to 350-degrees, prepare the battter by beating
the egg, adding the flour and cornstarch. Mix thoroughly.
Dip prawns in batter, drop in hot oil and deep-fry for 4 minutes.
Remove and drain off excess oil.
Prepare sauce by combining the listed ingredients.
Heat wok, add 1 tablespoon oil, and stir-fry garlic for 1 minute. Add
sauce and bring to a boil.
Add deep-fried prawns, mix thoroughly, and serve.
FOR DEEP FRIED PRAWMS ONLY: Follow steps 1 and 2 above.
1/2 cup Sitjar's Crispy Mix or any type of deep fry chicken batter.
Purchase at any Chinese grocery store. Add 1/4 cup and 2 tablesoon
cold water. Mix well.
Heat 2 cups oil to 350-degree. Dip prawn in batter and fry for 4
minutes, and serve.
SOURCE: Chopstick, Cleaver and Wok.
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