Tangy Shrimp-Topped Sizzling Rice

Tangy Shrimp-Topped Sizzling Rice
Tangy Shrimp-Topped Sizzling Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2/3

    cup chicken stock (or canned chicken broth)

  • 1/2

    cup ketchup

  • 1/4

    cup fermented rice

  • 2

    tablespoons rice vinegar

  • 4

    teaspoons soy sauce

  • 4

    teaspoons chili garlic sauce

  • 2

    tablespoons sugar

  • FOR THE DISH:

  • Vegetable oil for deep-frying

  • 1

    tablespoon vegetable oil

  • 1

    tablespoon minced ginger

  • 1

    red jalapeño chili pepper seeded, and thinly sliced

  • 2/3

    pound raw medium shrimp shelled, deveined

  • 1

    cup cubed bamboo shoots

  • 1/2

    cup quartered water chestnuts

  • 1

    teaspoon cornstarch dissolved in

  • 1

    tablespoon water

  • 8

    purchased rice crusts

Directions

In medium bowl, combine the stock, ketchup, fermented rice, vinegar, soy sauce, chili garlic sauce and sugar; stir until the sugar dissolves. For the Dish: Prepare a 2-quart saucepan for deep-frying. Heat the oil, for deep-frying to 350 degrees while making the stir-fry. Place a wok over high heat until hot. Add the 1 tablespoon oil, swirling to coat the sides. Add the ginger and red jalapeño pepper, stir-fry for 30 seconds. Add the shrimp; cook until the shrimp begin to turn pink, about 30 seconds. Add the bamboo shoots, water chestnuts and sauce. Cook until the shrimp are cooked through, about 1 1/2 to 2 minutes. Pour in the cornstarch solution; cook, stirring, until the sauce boils and begins to thicken. Remove the wok from the heat. Carefully slide the rice crusts into the hot oil for deep-frying. Cook, turning occasionally, until the crusts have puffed and are light brown, about 2 minutes. Remove from the oil with a slotted spoon to drain and place directly onto serving platter. Immediately pour the shrimp mixture over the hot rice crusts and listen to the rice crusts sizzle. This recipe yields 4 servings.

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