Shrimp with chili & garlic
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Cornstarch |
| ¼ | cup | Flour |
| 1 | teaspoon | Baking powder |
| ½ | cup | Water |
| ½ | teaspoon | Salt |
| 1 | Egg | |
| 1 | Egg white | |
| 2 | tablespoons | Salt |
| 1½ | pounds | Shrimp; peeled and deveined |
| 2 | cups | Peanut oil, for deep-frying |
| 1½ | tablespoon | Peanut oil |
| 5 | Dried chiles; halved | |
| 3 | tablespoons | Finely sliced garlic |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | White rice vinegar |
| ½ | cup | Water |
| 1 | teaspoon | Cornstarch; mixed with |
| 1 | teaspoon | Water |
Directions
BATTER
SAUCE
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.