---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SHRIMP WITH CHILI & GARLIC
 Categories: Fish, Chinese
      Yield: 4 servings
 
--------------------------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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