Crispy Rice with Shrimp

Name: Crispy Rice with Shrimp
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 500 g fresh shrimp (peeled, cleaned; mix with egg white, 5g salt, 10g cooking wine, 25g cornstarch and marinate evenly); 200 g crispy rice (broken into small pieces); 100 g fresh peas (washed); 2 egg whites (for marinating shrimp); 15 g salt (5g for marinating shrimp, 10g for seasoning); 25 g cooking wine (10g for marinating shrimp, 9g for seasoning); 25 g scallion (cut into fine shreds); 25 g ginger (cut into fine shreds); 50 g wet cornstarch (for marinating shrimp and thickening sauce); 250 g chicken broth; 750 g cooking oil (125g used); to taste sugar (for seasoning)

A shrimp dish that tonifies the kidney, supports yang, and helps secure essence. Traditionally used for kidney-deficiency conditions such as impotence and premature ejaculation.

45 min

Easy

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Ingredients

fresh shrimp (peeled, cleaned; mix with egg white, 5g salt, 10g cooking wine, 25g cornstarch and marinate evenly) 500 g

crispy rice (broken into small pieces) 200 g

fresh peas (washed) 100 g

egg whites (for marinating shrimp) 2

salt (5g for marinating shrimp, 10g for seasoning) 15 g

cooking wine (10g for marinating shrimp, 9g for seasoning) 25 g

scallion (cut into fine shreds) 25 g

ginger (cut into fine shreds) 25 g

wet cornstarch (for marinating shrimp and thickening sauce) 50 g

chicken broth 250 g

cooking oil (125g used) 750 g

sugar (for seasoning) to taste

Instructions

Marinate the shrimp

Wash the fresh shrimp, place in a bowl, add egg white, 5g salt, 10g cooking wine, 25g cornstarch, mix well and marinate.

Prepare side ingredients

Wash fresh peas and set aside; cut scallion and ginger into fine shreds respectively.

Stir-fry the marinated shrimp

Heat a wok over high heat, pour in cooking oil, wait until the oil reaches 50-60% heat, add the marinated shrimp, remove when the shrimp are cooked.

Prepare the sauce

Leave some oil in the wok and heat, add scallion and ginger shreds to fragrance the wok, remove when golden brown, add fresh peas and stir-fry briefly, then add the cooked shrimp, pour in chicken broth, add 9g cooking wine, 10g salt, MSG, sugar, bring to a boil, thicken with cornstarch, then transfer to a large soup bowl.

Fry crispy rice and serve

Break the crispy rice into small pieces, heat a wok over high heat, pour in cooking oil, heat to 70% temperature, add the crispy rice and fry, stir constantly with a ladle, remove when golden brown and place on a serving plate. Before serving, pour a small amount of boiling oil over the fried crispy rice, then immediately pour the prepared shrimp mixture on top of the crispy rice to serve.