2 servings

1 lb Jumbo Shrimp
1 qt Corn oil
6 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

------ BATTER ------
1 cup Flour
1/2 cup Cornstarch
1 Egg
1/2 tsp Baking powder

BATTER: Mix dry ingredients. Gradually add water until mixture is consistency of pancake batter.

1. Peel and devein Shrimp and dry thoroughly. Butterfly shrimp. Split from back but do not cut through.

2. Dip Shrimp in batter. Deep fry Shrimp in 2 inches of oil for about 3 minutes.

3. Preheat wok or frying pan. Put in 1 Tbs corn oil and heat. Add peppers, garlic, onions, soy sauce, vinegar, and sugar.

4. Add fried Shrimp. Baste with sauce. Pour on sesame oil. Serve at once.