| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains | Chinese | Fish, Chinese | 4 | Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
BATTER SAUCE 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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