---------- Recipe via Meal-Master (tm) v8.02

     Title: KUN PAO SHRIMP B1
Categories: Chinese, Fish, Main dish
     Yield: 6 servings

    12    Jumbo shrimp
     1 qt Corn oil, approx.
     6    Dry red peppers
     1 ts Finely chopped garlic
     2 tb Chopped green onions
     2 tb Soy sauce
 1 1/2 tb Vinegar
     2 tb (level) sugar
     1 ts Sesame oil

--------------------------BATTER--------------------------
     1 c  Flour
   1/2 c  Cornstarch
     1    Egg
   1/2 ts Baking powder

 Peel and devein shrimp and dry thoroughly. Butterfly
 shrimp: split from back but do not cut through. Dip
 shrimp in batter. Deep fry shrimp in 2 in. of oil
 about 3 minutes. Preheat wok or frying pan. Put in 1
 tbs. corn oil and heat.  Add peppers, garlic, onions,
 soy sauce, vinegar and sugar. Stir. Add fried shrimp.
 Baste with sauce. Pour on sesame oil. Serve at once.

 Always preheat wok, then add oil.  This prevents
 additional ingredients from sticking.

 BATTER: Mix dry ingredients.  Gradually add water
 until mixture is consistency of pancake batter.

 When preparing the shrimp, use green part of onion as
 well as white. The green actually has more flavor.

 Temperature(s): HOT Effort: AVERAGE Time: 00:30
 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH
 BRENTWOOD, ST. LOUIS Comments: BEVERAGE: GREEN TEA

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