Shrimp with Crispy Rice
Crispy rice crust with tender shrimp in a sweet and sour sauce — a classic Northeastern Chinese home-style dish.
Ingredients
crispy rice
4 large
shrimp (washed with salted water and patted dry)
250 g
green peas
to taste
minced ginger
to taste
scallion
to taste
salt
to taste
cooking wine
to taste
tomato sauce
to taste
cornstarch (for thickening)
to taste
Instructions
1
Fry the Crispy Rice
Deep-fry the crispy rice in hot oil until golden and crisp, drain off the oil, and use it as the base layer on a serving plate.
2
Prepare the Shrimp
Rinse the shrimp in lightly salted water, then pat them completely dry with paper towels.
3
Stir-Fry the Shrimp
Heat a wok until very hot, add oil, and sauté the scallion and ginger until fragrant. Add the shrimp and stir-fry until they are about 70% cooked, then pour in the cooking wine. Add the green peas, salt, and tomato sauce and cook until everything is done. Season with a pinch of MSG, then thicken the sauce with a cornstarch slurry and serve immediately over the crispy rice.
