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Shrimp with chili & garlic

Yield: 4 Servings MMM

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 MMMMM---------------------------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

Instructions:

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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