| 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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