CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Chinese | Rice | 4 | Servings |
INGREDIENTS
1 | lb | Shrimp |
1 | T | Cornstarch |
2 | T | Sherry |
1/2 | t | Salt |
1 | c | Rice crusts |
2 | T | Oil |
1 | c | Stock |
1 | T | Sugar |
6 | T | Catsup |
1 | T | Cornstarch |
3 | T | Water |
Oil for deep-frying |
INSTRUCTIONS
Shell and devein shrimp. Combine cornstarch, sherry and salt; then add to shrimp and toss to coat. Break rice crusts in 2-inch pieces. Heat oil. Add shrimp and stir-fry until pinkish; then remove from pan. Heat stock, sugar and catsup; and cook, stirring, 2 minutes. Blend remaining cornstarch and cold water to a paste; then stir in to thicken mixture. Add shrimp to this sauce and cook 1 to 2 minutes to reheat. Keep warm. Meanwhile heat remaining oil. Add rice crusts and deep-fry until they float to the top and are pale gold. Drain quickly; arrange on a heated serving platter. Immediately pour hot shrimp and their sauce over deep-fried crusts and serve. (The initial contact between the two will make the rice sizzle.) NOTE: Rice crusts are formed from the rice which sticks to the bottom of the pan when "Basic Boiled Rice" is cooked. Reserve and refrigerate these until you have a cupful for this recipe. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 91
Total Fat: 10.2g
Cholesterol: 146.6mg
Sodium: 1669.4mg
Potassium: 300.1mg
Carbohydrates: 18.7g
Fiber: <1g
Sugar: 9.7g
Protein: 17.4g