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Add a photoServings: 4
Ingredients
- 1 lb Shrimp
- 1 Tbsp. Cornstarch
- 2 Tbsp. Sherry
- 1/2 tsp Salt
- 1 c. Rice crusts
- 2 Tbsp. Oil
- 1 c. Stock
- 1 Tbsp. Sugar
- 6 Tbsp. Catsup
- 1 Tbsp. Cornstarch
- 3 Tbsp. Water
- Â Â Oil for deep-frying
Directions
- 1. Shell and devein shrimp. Combine cornstarch, sherry and salt; then add in to shrimp and toss to coat. Break rice crusts in 2-inch pcs.
- 2. Heat oil. Add in shrimp and stir-fry till pinkish; then remove from pan.
- 3. Heat stock, sugar and catsup; and cook, stirring, 2 min.
- 4. Blend remaining cornstarch and cool water to a paste; then stir in to thicken mix. Add in shrimp to this sauce and cook 1 to 2 min to reheat. Keep hot.
- 5. Meanwhile heat remaining oil. Add in rice crusts and deep-fry till they float to the top and are pale gold. Drain quickly; arrange on a heated serving platter.
- 6. Immediately pour warm 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 that sticks to the bottom of the pan when "Basic Boiled Rice" is cooked. Reserve and chill these till you have a cupful for this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 80 | 33% |
| Total Fat 8.97g | 11% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 172mg | 57% |
| Sodium 906mg | 38% |
| Potassium 335mg | 10% |
| Total Carbs 14.52g | 4% |
| Dietary Fiber 0.1g | 0% |
| Sugars 8.84g | 6% |
| Protein 24.13g | 39% |
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