Side Pannel
Shrimp with Chili and Garlic
Shrimp with Chili and Garlic
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Chinese
Ingredients List
- -----------------------------------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
Directions
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.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
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.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
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