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Popped Rice with Shrimp Recipe

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    Source: www.vietnamese-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B3, B6, B9, H
    MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :Serves 4-6

    2. 6 oz 4 oz 5 2 tablespoons 10 pieces 3 cups Marinade Shrimp

    3. 1/2 teaspoon 2 teaspoons 6 cups Marinade

    4. 1/2 tablespoon 1/2 tablespoon 4 tablespoons 1 tablespoon 1 tablespoon 1 tablespoon 3 tablespoons 1 teaspoon 2 teaspoons Raw shrimp, peeled

    5. Pork tenderloin

    6. Dry black mushrooms

    7. Green peas, canned

    8. Crispy rice

    9. Soup stock

    10. Oil

    11. Cornstarch

    12. Tomato ketchup

    13. Soy sauce

    14. Brown vinegar

    15. Sugar

    16. Cornstarch, mix with 3 tablespoons cold water

    17. Salt

    18. Sesame oil

    Instructions Jump to Ingredients ↑

    1. Clean the shrimp, mix evenly with 2teaspoons of cornstarch and 1/2 teaspoon of salt.

    2. Shred pork tenderloin, mix evenly with 1/2tablespoons of soy sauce and 1 teaspoon of cornstarch paste.

    3. Soak mushrooms in warm water for 15minutes. Remove stems. Cut tops in shreds.

    4. Use 6 tablespoons of oil to fry shreddedpork and put it aside. Use the remaining oil to fry shrimp until done.

    5. Remove to bowl with pork.

    6. Add shredded mushrooms and soup stock insame fry pan after boil add tomato ketchup, soy sauce, sugar, vinegarand salt. When boiling again, add cornstarch paste, cook until starchy,then add pork, shrimp and green peas. Keep this warm over low heat. Addsesame oil later.

    7. Deep fry crispy rice in very hot oil untilbrown, remove to the platter immediately. Quickly pour the hot shrimpmix over it. Listen to it snap and pop.

    8. Serve hot.

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