---------- Recipe via Meal-Master (tm) v8.02
       Title: KUN PAO SHRIMP B1
  Categories: Chinese, Fish, Main dish
       Yield: 6 servings
      12    Jumbo shrimp
       1 qt Corn oil, approx.
       6    Dry red peppers
       1 ts Finely chopped garlic
       2 tb Chopped green onions
       2 tb Soy sauce
   1 1/2 tb Vinegar
       2 tb (level) sugar
       1 ts Sesame oil
       1 c  Flour
     1/2 c  Cornstarch
       1    Egg
     1/2 ts Baking powder
   Peel and devein shrimp and dry thoroughly. Butterfly
   shrimp: split from back but do not cut through. Dip
   shrimp in batter. Deep fry shrimp in 2 in. of oil
   about 3 minutes. Preheat wok or frying pan. Put in 1
   tbs. corn oil and heat.  Add peppers, garlic, onions,
   soy sauce, vinegar and sugar. Stir. Add fried shrimp.
   Baste with sauce. Pour on sesame oil. Serve at once.
   Always preheat wok, then add oil.  This prevents
   additional ingredients from sticking.
   BATTER: Mix dry ingredients.  Gradually add water
   until mixture is consistency of pancake batter.
   When preparing the shrimp, use green part of onion as
   well as white. The green actually has more flavor.
   Temperature (s): HOT Effort: AVERAGE Time: 00:30
   Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH