Stir-Fried Shrimp over Crispy Rice

Ingredients:

300g raw, shelled shrimp

3C oil for frying

1/4C green peas

150g glutinous rice cake*

Mixture1(1/4t salt, 1/2t rice wine, 1/2 egg white, 2t cornstarch)
Mixture2(3C water, 1t salt, 2T sugar, 4T tomato ketchup)

Mixture3(2T cornstarch, 2T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Rinse and devein shrimp; drain and mix with Mixture1; let sit 20 minutes. Cut each glutinous rice cake in half.

2)Heat oil until medium hot; deep-fry shrimp until changed in color; remove and drain. Reheat pan and 1T oil; add 1t rice wine and Mixture2; when mixture begins to boil, add green peas and cook 1 minute; add shrimp and Mixture3 to thicken; mix 1T oil and remove mixture to a bowl.

3)Heat oil for deep-frying; deep-fry glutinous rice cake over high heat about 1/2 minute until expanded and golden; remove, drain and place on serving plate; pour shrimp mixture over rice cakes and serve immediately.

Remark:

*Glutinous rice cake: It is a type of dry, puffed rice cake available in packages, which may be purchased at a Chinese grocery store.

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