Title: Shrimp with Chili and Garlic
Categories: Mexican Chili Bean Garlic Seafood
Yield: 4 Servings
| BATTER |
| 4 | tb | Cornstarch |
| 1/4 | c | Flour |
| 1 | ts | Baking powder |
| 1/2 | c | Water |
| 1/2 | ts | Salt |
| 1 | | Egg |
| 1 | | Egg white |
| 2 | tb | Salt |
| 1 1/2 | lb | Shrimp; peeled and deveined |
| 2 | c | Peanut oil, for deep-frying |
| SAUCE |
| 1 1/2 | tb | Peanut oil |
| 5 | | Dried chiles; halved |
| 3 | tb | Finely sliced garlic |
| 1 | ts | Salt |
| 3 | tb | Sugar |
| 1 | ts | White rice vinegar |
| 1/2 | c | Water |
| 1 | ts | Cornstarch; mixed with |
| 1 | ts | 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.