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

     Title: SPICED SHRIMP (LAHT HA)
Categories: Chinese, 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 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.

 SOURCE: Chopstick, Cleaver and Wok.

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