Shrimp With Chili Garlic
Ingredients| BATTER 4 tbsp cornstarch 1/4 cup flour 1 tsp baking powder 1/2 cup water 1/2 tsp salt 1 egg 1 egg white 2 tbsp salt 1 1/2 lb shrimp, peeled and deveined 2 cup peanut oil, for deep-frying SAUCE 1 1/2 tbsp peanut oil 5 dried chiles, halved 3 tbsp finely sliced garlic 1 tsp salt 3 tbsp sugar 1 tsp white rice vinegar 1/2 cup water 1 tsp cornstarch, mixed with 1 tsp water |
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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.
Servings:
4
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