---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Chinese
       Yield: 4 servings
       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
   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.