Title: Laht Ha (Spiced Shrimp)
Categories: Seafood, Fish, China, Archived
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 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip