Chinese: 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

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- 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 battter 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 PRAWMS 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 tablesoon 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.