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Sizzling Rice with Shrimp



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Sizzling Rice with Shrimp

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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 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

Serves:

4 Servings

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