Serves: 4
Total Calories: 467
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Sizzling Rice With Shrimp recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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