| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1 |
c |
Rice crusts |
| 2 |
tb |
Oil |
| 1 |
c |
Stock |
| 1 |
tb |
Sugar |
| 6 |
tb |
Catsup |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
|
|
Oil for deep-frying |
INSTRUCTIONS
1. Shell and devein shrimp. Combine cornstarch, sherry and salt; then add
to shrimp and toss to coat. Break rice crusts in 2-inch pieces.
2. Heat oil. Add shrimp and stir-fry until pinkish; then remove from pan.
3. Heat stock, sugar and catsup; and cook, stirring, 2 minutes.
4. 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.
5. 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.
6. 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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