Spiced shrimp (laht ha)
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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 batter 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 PRAWNS 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 tablespoons 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.