| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Chinese |
Chinese, Seafood |
4 |
Servings |
INGREDIENTS
| 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 |
| 1 |
lg |
Egg |
| 2 |
tb |
Flour |
| 1 1/4 |
tb |
Cornstarch |
| 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 |
INSTRUCTIONS
BATTER
SAUCE
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 batter 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 PRAWNS 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 tablespoons 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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