Recipe - Shrimp With Chili And Garlic

BATTER
4 tablespoon Cornstarch
One fourth cup Flour
1 teaspoon Baking powder
One half cup Water
One half teaspoon Salt
1 Egg
1 Egg white
2 tablespoon Salt
1 One half pound Shrimp; peeled and deveined
2 cup Peanut oil, for deepfrying

SAUCE
1 One half tablespoon Peanut oil
5 Dried chiles; halved
3 tablespoon Finely cut or sliced up garlic
1 teaspoon Salt
3 tablespoon Sugar
1 teaspoon White rice vinegar
One half cup Water
1 teaspoon Cornstarch; mixed with
1 teaspoon Water

MIX THE BATTER INGREDIENTS in a mediumsized 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, deepfry 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.
Deepfry 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.

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