Chinese: spiced shrimp (laht ha)

Yield: 4 servings

Measure Ingredient
½ pounds Fresh prawns
2 Cloves garlic, chopped
½ teaspoon Salt
½ teaspoon Sugar
Dash of white pepper
1 tablespoon Oil
2 cups Oil for deep-frying
1 large Egg
2 tablespoons Flour
1¼ tablespoon Cornstarch
2 tablespoons Thin soy sauce
1 tablespoon Cider vinegar
1 tablespoon Sesame oil
1¼ tablespoon Sugar
5 Dried chili peppers, finely chopped, or 1-1/2 tsp. crushed red pepper



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 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.

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