Friday, August 29, 2008

Sizzling Rice with Shrimp



Another Chines specialty from the Wok Cuisine cook book. The sizzle in the name of this dish comes from the sizzle you hear when the hot shrimp sauce hits the fried rice patties. It really looks delicious. MMMM yummy!

2 cups cooked rice
12 ounces fresh or frozen peeled and deveined medium shrimp
2 tbsp soy sauce
4 tsp cornstarch
1 tbsp rice vinegar or white vinegar
2 tsp sugar
1/2 tsp instant chicken bouillon granules
Cooking oil or shortening for deep-fat frying
1 tbsp cooking oil
1 clove garlic, minced
1 large sweet red or green pepper, cut into 1/2-inch pieces (1 1/3 cups)
4 green onions, bias sliced into 1/2-inch pieces (3/4 cup)
3 medium carrots, thinly sliced into carrot flowers or thinly bias sliced (1 1/2 cups)
2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed

*For rice patties, spread rice into a greased 8x4x2-inch loaf pan. Turn out onto a baking sheet. Bake, uncovered, in a 300 degree oven for 1 1/2 to 2 hours or till dry. Cool rice and break into 2-inch pieces. Set aside. Thaw shrimp, if frozen. For sauce, in a medium mixing bowl combine the soy sauce, cornstarch, vinegar, sugar, chicken bouillon granules and 1 cup water. Set aside.

*In a wok or 3-quart saucepan heat 1 1/2 to 2 inches of cooking oil to 365 degrees. Fry rice patties, a few at a time, for 40 to 60 seconds or till light brown and crisp, turning once. Drain on paper towels. Place on a heatproof platter. Keep warm in a 300 degree oven while preaparing shrimp mixture.

*Pour 1 tbsp cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add the pepper and onions; stir-fry about 1 1/2 minutes or till crisp-tender. Remove. Add carrot; stir-fry 3 minutes. Add fresh or thawed pea pods; stir-fry about 1 minute or till crisp-tender. Remove. Add shrimp. Stir-fry for 2-3 minutes or till shrimp turn pink. Push shrimp from the center. Stir sauce. Add the sauce to the center of the skillet. Stir all ingredients to coat with sauce. To serve, arrange the fried rice patties on 4 serving plates. Spoon hot shrimp mixture atop. Makes 4 servings.

Nutritional information per serving: 560 calories, 21 g protein, 49 g carbohydrate, 32 g fat (4 g saturated), 125 mg cholesterol, 818 mg sodium, 564 mg potassium.

1 comment:

ArnieTed Padova said...

aww yum yum.i guess ur really a best cook.
Hmm just viisting some site here.hope to see u.