Chinese Recipes - Quick-Fried Shrimps with Tomato and Crispy Rice Recipe
posted on September 16, 2008 - 3:05 am
Ingredients
- 350 g (3/4 lb) large shrimps
- 5 ml (1 teaspoon) salt
- 6 medium tomatoes, skinned
- 90 ml (6 tablespoons) cooked rice
- oil for deep-frying
- 125 ml (1/4 Pint) chicken stock
- 22 ml (1 1/2 tablespoons) soy sauce
- 30 ml (2 tablespoons) dry sherry
- 5 ml (1 teaspoon) corn flour blended in 45 ml (3 tablespoons) water
Serve 6-8
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