Recipe - Chinese: Spiced Shrimp (Laht Ha)

One half pound Fresh prawns
2 Cloves garlic, chopped
One half teaspoon Salt
One half teaspoon Sugar
Dash of white pepper
1 tablespoon Oil


2 cup Oil for deepfrying

BATTER
1 lg Egg
2 tablespoon Flour
1 One fourth tablespoon Cornstarch

SAUCE
2 tablespoon Thin soy sauce
1 tablespoon Cider vinegar
1 tablespoon Sesame oil
1 One fourth tablespoon Sugar
5 Dried chili peppers, finely
chopped, or 1One half 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 350degrees, prepare the battter by beating the
egg, adding the flour and cornstarch. Mix thoroughly.

Dip prawns in batter, drop in hot oil and deepfry for 4 minutes. Remove
and drain off excess oil.

Prepare sauce by combining the listed ingredients.

Heat wok, add 1 tablespoon oil, and stirfry garlic for 1 minute. Add sauce
and bring to a boil.

Add deepfried prawns, mix thoroughly, and serve.

FOR DEEP FRIED PRAWMS ONLY: Follow steps 1 and 2 above.

One half cup Sitjar's Crispy Mix or any type of deep fry chicken batter.
Purchase at any Chinese grocery store. Add One fourth cup and 2 tablesoon cold
water. Mix well.

Heat 2 cups oil to 350degree. Dip prawn in batter and fry for 4 minutes,
and serve.

SOURCE: Chopstick, Cleaver and Wok.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini