SIZZLING RICE SHRIMP RECIPES

Steps:

• For rice patties, spread rice into a greased 8x4x2-inch loaf pan. Turn out onto a baking sheet. Bake, uncovered, in a 300 degree F oven for 1-1/2 to 2 hours or until 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 degree F. Fry rice patties, a few at a time, for 40 to 60 seconds or until light brown and crisp, turning once. Drain on paper towels. Place on a heatproof platter. Keep warm in a 300 degree F oven while preparing shrimp mixture.
• Pour 1 tablespoon cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add pepper and onions; stir-fry about 1-1/2 minutes or until crisp-tender. Remove. Add carrots; stir-fry 3 minutes. Add fresh or thawed pea pods; stir-fry about 1 minute or until crisp-tender. Remove. Add shrimp. Stir-fry for 2 to 3 minutes or until shrimp turn pink. Push shrimp from the center. Stir sauce. Add the sauce to the center of the skillet. Cook and stir until thickened and bubbly. Return vegetables to 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.

Steps:

• 1. Shell and devein shrimp. Combine cornstarch, sherry and salt; then add in to shrimp and toss to coat. Break rice crusts in 2-inch pcs. 2. Heat oil. Add in shrimp and stir-fry till pinkish; then remove from pan. 3. Heat stock, sugar and catsup; and cook, stirring, 2 min. 4. Blend remaining cornstarch and cool water to a paste; then stir in to thicken mix. Add in shrimp to this sauce and cook 1 to 2 min to reheat. Keep hot. 5. Meanwhile heat remaining oil. Add in rice crusts and deep-fry till they float to the top and are pale gold. Drain quickly; arrange on a heated serving platter. 6. Immediately pour warm shrimp and their sauce over deep-fried crusts and serve. (The initial contact between the two will make the rice sizzle.) NOTE: Rice crusts are formed from the rice that sticks to the bottom of the pan when "Basic Boiled Rice" is cooked. Reserve and chill these till you have a cupful for this recipe.