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Sizzling Rice Shrimp

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Sizzling Rice Shrimp is a tasty and filling shrimp preparation everyone will take to in no time. I prepare this often for my weekend luncheons. Prepare the Sizzling Rice Shrimp yourself!
Ingredients
  Shrimp 2⁄3 Pound
  Salt 1⁄4 Teaspoon
  Rice wine/Dry sherry 1 Teaspoon
  Cornstarch 2 Teaspoon
  Egg white 1
  Vegetable oil 6 Tablespoon
  Tomato 1 Medium
  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)
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Rice, Shrimp

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