Shrimp with chili and garlic

4 servings

Ingredients

Quantity Ingredient
4 tablespoons Cornstarch
¼ cup Flour
1 teaspoon Baking powder
½ cup Water
½ teaspoon Salt
1½ tablespoon Peanut oil
5 Dried chiles; halved
3 tablespoons Finely sliced garlic
1 teaspoon Salt
3 tablespoons Sugar
1 Egg
1 Egg white
2 tablespoons Salt
1½ pounds Shrimp; peeled and deveined
2 cups Peanut oil, for deep-frying
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.

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