1/2 lb Fresh prawns
2 Cloves garlic, chopped
1/2 ts Salt
1/2 ts Sugar
Dash of white pepper 1 tb Oil
————————————- ————————————- 2 c Oil for deep-frying
———————————–BATTER———————————– 1 lg Egg
2 tb Flour
1 1/4 tb Cornstarch
———————————–SAUCE———————————– 2 tb Thin soy sauce
1 tb Cider vinegar
1 tb Sesame oil
1 1/4 tb Sugar
5 Dried chili peppers, finely
– chopped, or 1-1/2 tsp. – crushed red pepper 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. 1/2 cup Sitjar’s Crispy Mix or any type of deep fry chicken batter.
Purchase at any Chinese grocery store. Add 1/4 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.