Spiced Shrimp (laht Ha)

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.

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