Try this Shrimp with Crispy Rice recipe, or contribute your own.
Suggest a better description1. Split shrimp backs in half, but don't cut through, and remove the vein. Marinate the shrimp with rice wine, salt, and corn starch. Shred the pork, and marinate with salt, soy sauce, rice wine, and cornstarch.
2. Soak mushrooms in warm water for 1/2 hour. Remove stems and shred them.
3. Heat 3 T. oil, stir-fry pork for a few seconds. Remove pork to a plate and drain well. Use the remaining oil to fry green onion and shrimp for 1 minute, and remove to the plate with pork.
4. Heat 1 T. oil, fry mushrooms for a few seconds. Add green peas and chicken broth, bring to a boil. Then add seasoning sauce and bring it to a boil again. Cook until lightly thickened. Add pork and shrimp. Keep this warm over low heat.
5. Deep-fry crispy rice in very hot oil until golden brown. Lay on the platter. Quickly take the crispy rice to the table, pour the hot shrimp mixture over it immediately, and it will sizzle. Serve hot.
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1000 | ||
Calories from Fat: 892 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.1g | 132 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 62g | ||
Polyunsanturated Fat 27.8g | ||
Cholesterol 82mg | 25 % | |
Sodium 5572.1mg | 192 % | |
Potassium 441.9mg | 12 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 7.4g | ||
Protein 21.4g | 31 % | |
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: 1000
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