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Cooked by: Chef / Last Modified: 3/10/2008 / Base: Seafood / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
1 Pound(s) Shrimp
1 Tablespoon(s) Cornstarch
2 Tablespoon(s) Sherry
1/2 Teaspoon(s) Salt
1 Cup(s) Rice crusts
2 Tablespoon(s) Oil
1 Cup(s) Stock
1 Tablespoon(s) Sugar
6 Tablespoon(s) Catsup
3 Tablespoon(s) Water |
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