Shrimp crispy rice
By SantosMoore
Ingredients: tomato sauce
Recipe Recommendations
- fresh shrimp appropriate amount
- pea grain appropriate amount
- spring bamboo shoots appropriate amount
- tomato sauce 3 scoops
- white granulated sugar 3 scoops
- vinegar 1 scoop
- salt a little
- broth appropriate amount
- water starch appropriate amount
- edible oil appropriate amount
- sweet and sour
- fried
- an hour
- senior
Steps for Shrimp crispy rice
1
Remove the shells from the shrimp, cut into a knife from the back to 2/3 of the area, remove the shrimp line and wash.
2
Take a small bowl, grab shrimps with a little salt, water starch and marinate for 15 minutes.
3
Slice the spring bamboo shoots, blanch them in boiling water for 3-5 minutes, remove them, remove the oxalic acid and remove the astringent taste.
4
Blanch the peas in boiling water and remove them, and cool them too well.
5
Mix 3 tablespoons of tomato sauce, 3 tablespoons of white sugar, 1 tablespoon of vinegar, a little salt, and water starch into a sauce.
6
Smooth shrimps with 70% hot oil until they change color. Remove and drain the oil; slice the onions and ginger.
7
Put a little oil in the pan on fire and heat it up, saute the chives and ginger slices and pick them out.
8
Pour 50ml of the stock and bamboo shoots slices into the pan and bring to a boil.
9
Add in the sauce and cook until thick and bright red.
10
Pour in shrimp and peas, stir fry well, remove from heat and remove into a bowl.
11
Put the crispy rice into a 90% hot oil pan and fry until golden brown. Remove.
12
Pour the shrimps on the crispy rice crust and serve.