Sizzling Rice with Shrimp

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Sizzling Rice with Shrimp Ingredients

1 lb Shrimp	1 c Stock
1 tb Cornstarch	1 tb Sugar
2 tb Sherry	6 tb Catsup
1/2 ts Salt	1 tb Cornstarch
1 c Rice crusts	3 tb Water
2 tb Oil	Oil for deep-frying

Instructions for Sizzling Rice with Shrimp

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 , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized

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