Popped Rice with Shrimp


Serves 2

Ingredients:
6 ounces raw shrimp, peeled
4 ounces pork tenderloin
5 black dried mushrooms
2 tablespoons canned green peas
10 pieces crispy rice (see below)
3 cups soup stock

Shrimp Seasoning:
1/2 teaspoon salt
2 teaspoons cornstarch

Pork Seasoning:
1/2 tablespoon soy sauce
1/2 tablespoon cornstarch

4 tablespoons tomato ketchup
1 tablespoon soy sauce
1 tablespoon rice vinegar, preferably Chinkiang
1 tablespoon sugar
1 teaspoon salt
2 teaspoons sesame oil

Cornstarch paste: 3 tablespoons cornstarch mixed with
3 tablespoons cold water

Oil for stir-frying and deep-frying

Directions:

Clean and devein the shrimp. Mix in the cornstarch and salt
Shred the pork tenderloin, and mix in the soy sauce and
cornstarch.

Soak the mushrooms in warm water for at least 20 minutes.
Remove the stems and cut the tops into shreds. (If you like,
strain the soaking liquid and use part of it in the soup stock).

Heat wok and add 3 tablespoons oil. When oil is hot, add the
shredded pork and stir-fry until it changes color. Set aside.

Add another 3 - 4 tablespoons to the wok. When oil is hot,
add the shrimp and stir-fry until cooked. Set aside with pork.

Bring soup stock and mushrooms to a boil. Add the ketchup,
soy sauce, sugar, vinegar, and salt. Bring to a boil again.
Re-stir the cornstarch paste paste and add. Cook until starchy,
and then add the pork, shrimp, and green peas. Keep warm over low
heat.

Deep-fry the crispy rice in very hot oil until puffy and brown.
Drain on paper towels. Quickly move the rice to the table,
add the sesame oil to the hot shrimp mix and pour over the rice.
The rice will crackle and pop as it meets the hot sauce.
To Make Crispy Rice

Preparation Time: 1 1/2 hours

Yield: 8 - 10 squares

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.
Store in a canister until needed. Do not freeze.