Sizzling Rice Shrimp
|Rice wine/Dry sherry||1 Teaspoon|
|Vegetable oil||6 Tablespoon|
|Canned sliced water chestnuts||4 Ounce (Drained)|
|Frozen peas||1 Tablespoon|
|Diced pineapple||1⁄4 Cup (4 tbs)|
|Sweet and sour sauce||2⁄3 Cup (10.67 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Chicken broth||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Oil||3 Cup (48 tbs) (For Deep Frying)|
|Rice square||16 (2 Inch)|
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Combine marinade ingredients in a medium bowl.
Add shrimp; mix well.
Let stand about 30 minutes.
Heat 6 tablespoons oil in a wok over high heat 30 seconds.
Stir-fry shrimp 1 minute until pink.
Remove shrimp from wok with slotted spoon, draining well over wok; set aside.
Remove oil from wok except 2 tablespoons.
Dice tomato into 1-inch cubes.
Heat oil remaining in wok over medium heat 1 minute.
Add water chestnuts and peas.
Stir-fry 1 minute.
Add tomato cubes and salt.
Stir-fry 1 minute longer.
Add sweet and sour sauce, water and chicken broth.
Bring to a boil.
Add pineapple, cooked shrimp and sesame oil.
Stir-fry to mix and pour into a large bowl; cover and keep warm.
Heat 3 cups oil in a heavy pot or another wok to 400°F (205CC).
Test oil for deep-frying rice by dropping in a piece of crisp rice.
The oil is hot enough if the rice puffs in 3 seconds.
Carefully lower rice squares into hot oil with a slotted metal spoon.
Deep-fry over high heat until rice puffs out and turns golden.
Quickly remove rice with slotted spoon, draining well over wok.
Place drained rice on a platter and carefully pour shrimp mixture over rice.
The rice will pop and sizzle.