Try this Sizzling Rice with Shrimps and Tomato Sauce recipe, or contribute your own.
Suggest a better descriptionPrepare the gouba: loosen the rice and leave to dry for 4-5 hours.
Lightly brush 2 baking trays with the oil. Form the rice into 14-16 thin cakes, squares or circles, about 2 1/2 inches across, and place on the baking trays.
Put them, one tray at a time if necessary, on the top shelf of a preheated oven at 220"C and roast for about 20 minutes or until the underneath of the cakes is brown. If the surface still looks pale, loosen the cakes with a palette knife or spatula, turn them over and roast for another 5 minutes.
Take the baking trays out of the oven and leave the guoba to cool. Store in an airtight container.
If frozen shrimps are used, defrost thoroughly. Wash twice in cold water to make them as white as possible. Drain well or pat semi-dry with kitchen paper. Put into a bowl.
Prepare the marinade: add the salt, cornflour and egg white to the shrimps. Stir in the same direction to coat evenly. Leave to marinate in the refrigerator for a minimum of 3 hours or overnight.
Half filI a wok or deep-fryer with oil. Heat until just hot, about 150 C. Add the shrimps and let them go through the oil, for about 30 seconds, separating them with a pair of long chopsticks or a wooden spoon. The shrimps, having turned pinkish, will be almost cooked. Remove with a large hand strainer and keep nearby.
Heat 2 casseroles or oven proof soufflé dishes in a preheated oven at about 140 C. One is for serving the sizzling rice at the table, the other is for the boiling sauce.
Put the chopped tomato, salt, sugar, soy sauce, wine or sherry and stock in a saucepan and slowly bring it almost to the boil. Reduce the heat and stir in the dissolved cornflour. Leave over a low flame or on a hot plate.
Reheat the oil until it reaches 190 C or until a cube of stale bread browns in 50 seconds. Carefully add the pieces of gouba and deep-fry for about 2 minutes or until they are golden. Remove and transfer th the serving dish. Keep warm in the oven.
Add shrimps to the tomato sauce and bring to the boil.
Take the serving dish containing the gouba to the table. Take the other dish out of the oven and pour the boiling sauce into it. Pour the sauce over the gouba at the table - there will be a great deal of sizzling. Serve as soon as the sizzling subsides.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (267g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 484 | ||
Calories from Fat: 254 (52%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 28.2g | 38 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 17.7g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 237.4mg | 8 % | |
Potassium 456.8mg | 12 % | |
Total Carbohydrate 41.6g | 12 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 40.1g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 484
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.