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Shrimp With Chili And Garlic fish, mexican, chili, beans, garlic ----BATTER---- 4 tablespoon cornstarch 1/4 cup flour 1 teaspoon baking powder 1/2 cup water 1/2 teaspoon salt 1 egg 1 egg white 2 tablespoon salt 1 1/2 lb shrimp; peeled and deveined 2 cup peanut oil, for deep-frying ----SAUCE---- 1 1/2 tablespoon peanut oil 5 dried chiles; halved 3 tablespoon finely sliced garlic 1 teaspoon salt 3 tablespoon sugar 1 teaspoon white rice vinegar 1/2 cup water 1 teaspoon cornstarch; mixed with 1 teaspoon water 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. Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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