💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › spiced-shr… captured on 2022-06-11 at 22:14:29.
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---------- Recipe via Meal-Master (tm) v8.02
Title: SPICED SHRIMP (LAHT HA)
Categories: Chinese, Seafood
Yield: 4 servings
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
batter 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 PRAWNS 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 tablespoons 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.
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