Title: Shrimp with chili & garlic
 Categories: Seafood, Oriental
      Yield: 4 Servings
 
MMMMM---------------------------BATTER--------------------------------
      4 tb Cornstarch
    1/4 c  Flour
      1 ts Baking powder
    1/2 c  Water
    1/2 ts Salt
      1    Egg
      1    Egg white
      2 tb Salt
  1 1/2 lb Shrimp; peeled and deveined
      2 c  Peanut oil, for deep-frying

MMMMM---------------------------SAUCE--------------------------------
  1 1/2 tb Peanut oil
      5    Dried chiles; halved
      3 tb Finely sliced garlic
      1 ts Salt
      3 tb Sugar
      1 ts White rice vinegar
    1/2 c  Water
      1 ts Cornstarch; mixed with
      1 ts Water
 
  MIX THE BATTER INGREDIENTS in a medium-sized bowl until thick and
  smooth. Let the batter sit, covered, for at least 30 minutes. Combine
  shrimp and batter. Heat a wok or large deep skillet until hot and add
  the oil for frying. When the oil is barely smoking, deep-fry the
  shrimp for 2 minutes or until the batter is just firm. You should do
  this in several batches. Remove shrimp with a slotted spoon and drain
  on paper towels. Heat a small saucepan and when hot, add the oil,
  dried chiles and garlic. Stir for 30 seconds. Add remaining sauce
  ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in
  the wok until it is very hot, but not smoking. Deep-fry the shrimp
  again until they are golden and crisp, about 2 minutes. Remove and
  drain, place on a warm platter, drizzle with the sauce and serve
  immediately.