Serves: 2
Total Calories: 300
Clean and devein the shrimp. Mix in the cornstarch and salt.
Shred the pork tenderloin, and mix in the soy sauce and cornstarch.
Soak the mushrooms in warm water for at least 20 minutes. Remove the stems and cut the tops into shreds. (If you like, strain the soaking liquid and use part of it in the soup stock).
Heat wok or skillet and add 3 tablespoons oil. When oil is hot, add the shredded pork and stir-fry until it changes color. Set aside. Add another 3 - 4 tablespoons to the wok. When oil is hot, add the shrimp and stir-fry until cooked. Set aside with pork.
Bring soup stock and mushrooms to a boil. Add the ketchup, soy sauce, sugar, vinegar, and salt. Bring to a boil again. Re-stir the cornstarch paste paste and add. Cook until starchy, and then add the pork, shrimp, and green peas. Keep warm over low heat.
Deep-fry the crispy rice in very hot oil until puffy and brown. Drain on paper towels. Quickly move the rice to the table, add the sesame oil to the hot shrimp mix and pour over the rice. The rice will crackle and pop as it meets the hot sauce.
This Crispy Rice with Shrimp recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.
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