1/2 lb Fresh prawns

      2    Cloves garlic, chopped

    1/2 ts Salt

    1/2 ts Sugar

           Dash of white pepper
      1 tb Oil

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      2 c  Oil for deep-frying

-----------------------------------BATTER-----------------------------------
      1 lg Egg

      2 tb Flour

  1 1/4 tb Cornstarch

-----------------------------------SAUCE-----------------------------------
      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 battter 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 PRAWMS 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 tablesoon 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.