Title: Chinese: Spiced Shrimp (Laht Ha)
Categories: Entree Meat Ethnic Fish 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

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.

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