---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       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
       1 lg Egg
       2 tb Flour
   1 1/4 tb Cornstarch
       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
   batter 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 PRAWNS 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 tablespoons 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.