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.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
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