Popped / Sizzling Rice with Shrimp
Note that this dish requires advance preparation to make the sizzling rice.
- 10 pieces crispy rice (see directions for recipe)
- 6 dried Chinese black mushrooms
- 6 ounces raw shrimp, peeled
- Shrimp Seasoning:
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 6 ounces pork tenderloin
- Pork Seasoning:
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons cornstarch
- Oil for stir-frying and deep-frying
- 1 teaspoon minced ginger
- 3 1/2 cups chicken broth
- 4 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon granulated sugar
- 1 large carrot
- 1/4 cup peas, fresh or frozen
- 1 teaspoon salt
- 2 teaspoons sesame oil
- Cornstarch paste:
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water
Prepare the crispy rice: Rinse 1 cup of long or medium grain grain rice. In a pot, add 1 1/2 cups water (1 1/4 cups for medium grain rice) to the rice and bring to a boil.
Cover and simmer on low heat for 30 minutes. Remove from burner and allow to cool.
While rice is cooling, preheat oven to 300 degrees Fahrenheit. Place the rice on a baking sheet, making sure that it is about, but no more than, 1/4-inch thick. Bake the rice for 50 - 55 minutes, until it is dry. Cool and cut into 2-inch squares.
Soften the dried mushrooms by soaking them in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and finely chop.(If you like, strain the soaking liquid and use part of it in the soup stock).
Clean and devein the shrimp. Add the salt and cornstarch.
Cut the pork into thin matchstick strips. Stir in the in the soy sauce and cornstarch.
] Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shredded pork and stir-fry until it changes color and is nearly cooked through. Remove from the wok.
Add another 2 tablespoons oil to the wok. When oil is hot, add the ginger and stir-fry until aromatic. Add shrimp and stir-fry until it turns pink and is cooked. Set aside with the pork. Clean out the wok.
Reduce the heat to medium. Add the chicken broth and mushrooms and bring to a boil. Stir in the tomato paste, soy sauce, Worcestershire sauce and sugar. Give the cornstarch and water mixture a quick re-stir and add, stirring quickly to thicken. Add the shrimp, pork, and remaining vegetables. Place in a serving dish and keep warm while deep-frying the sizzling rice.
Heat 3 cups oil to between 360 and 375 degrees Fahrenheit. When the oil is hot, deep-fry the crispy rice in the oil until it is puffy and brown. Quickly move the rice to the table. Stir the sesame oil into the shrimp and pork mix. Add the rice. The rice will crackle and pop as it meets the hot broth.
Yield: 3-4 Servings