Kung Pao Shrimp
INGREDIENTS:
12 jumbo shrimp
1 quart corn oil, approximately
6 small dry red peppers
1 tsp finely chopped garlic
2 tbs chopped green onions
2 tbs soy sauce
1 1/2 tbs vinegar
2 tbs sugar
1 tsp sesame oil
1 cup flour
1/2 cup cornstarch
1 large egg
1/2 tsp baking powder
DIRECTIONS:
1. Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from back but do not cut through.
2. Combine last four ingredients to form a batter. Dip shrimp in batter. Deep fry shrimp in 2 in. of oil about 3 minutes.
3. Pre- heat wok or frying pan. Put in 1 tbs. corn oil and heat.
4. Add peppers, garlic, onions, soy sauce, vinegar and sugar. Stir. Add fried shrimp. Baste with sauce.
5. Pour on sesame oil. Serve at once.
Prep: 10 minutes
Cook: 20 minutes
Serves: 6