Laht ha (spiced shrimp)

Yield: 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 MMMMM---------------------------------------------------------------
2 c Oil for deep-frying MMMMM---------------------------BATTER--------------------------------
1 lg Egg
2 tb Flour
1 1/4 tb Cornstarch MMMMM---------------------------SAUCE--------------------------------
2 tb Thin soy sauce
1 tb Cider vinegar
1 tb Sesame oil
1 1/4 tb Sugar
5 Dried chili peppers

Instructions:

finely - chopped or 1-1/2 tsp. - crushed red pepper 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 battter 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 PRAWMS 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 tablesoon 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.