Chinese: 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 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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