INGREDIENTS

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