Yield: 4 servings
|½ pounds||Fresh prawns|
|2||Cloves garlic, chopped|
|Dash of white pepper|
|2 cups||Oil for deep-frying|
|2 tablespoons||Thin soy sauce|
|1 tablespoon||Cider vinegar|
|1 tablespoon||Sesame oil|
|5||Dried chili peppers, 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.
½ cup Sitjar's Crispy Mix or any type of deep fry chicken batter.
Purchase at any Chinese grocery store. Add ¼ 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.