Tomato Shrimp with Crispy Rice Crust

Name: Tomato Shrimp with Crispy Rice Crust
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 175 g peeled shrimp (rinsed in cold water until white, drained, starch-marinated); 15 g Shaoxing wine; 100 g crispy rice crust (scraped clean of loose rice grains, cut into 5cm square pieces, dried until crispy); 10 g vinegar; 125 g tomato sauce; 4 g fine salt; 10 g sugar; 2 g MSG; 1 egg white; 50 g wet starch; 400 g lard (approximately 100g consumed during cooking); 1250 g vegetable oil (approximately 35g consumed during cooking)

Golden crispy rice crust, bright white plump tender shrimp, and perfectly balanced tangy-sweet tomato sauce. Pouring the sauce over the dish when serving produces a satisfying sizzle.

35 min

Easy

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Ingredients

peeled shrimp (rinsed in cold water until white, drained, starch-marinated) 175 g

Shaoxing wine 15 g

crispy rice crust (scraped clean of loose rice grains, cut into 5cm square pieces, dried until crispy) 100 g

vinegar 10 g

tomato sauce 125 g

fine salt 4 g

sugar 10 g

MSG 2 g

egg white 1

wet starch 50 g

lard (approximately 100g consumed during cooking) 400 g

vegetable oil (approximately 35g consumed during cooking) 1250 g

Instructions

Prepare shrimp and rice crust

Rinse the shrimp in cold water until they turn white, drain, place in a bowl, add 1.5g fine salt and egg white, stir until sticky, add 25g wet starch and mix well to marinate, set aside. Scrape loose rice grains off the rice crust, cut into 5cm square pieces, place in a wok and dry over low heat until crispy.

Stir-fry the shrimp

Place a wok over medium heat, add lard, heat to 40% of maximum temperature. Add the shrimp, separate them with chopsticks, when they turn ivory white, pour into a colander to drain excess oil. Return the wok to the heat, add 300g water, 2.5g fine salt, Shaoxing wine, tomato sauce, sugar and bring to a boil. Mix vinegar, MSG and 25g wet starch evenly to make a thick sauce, add the shrimp to the wok, stir slightly with a ladle, then pour into a serving bowl.

Fry the rice crust

Take another wok, add vegetable oil, heat over high heat to 90% of maximum temperature. Add the rice crust pieces, stir with a colander, fry until golden brown, remove and place in a lotus leaf bowl. Serve immediately together with the tomato shrimp sauce, pour the sauce over the rice crust before serving.