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Seafood Sizzling Rice

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  Peeled and deveined frozen shrimps 1⁄2 Pound
  Chinese rice wine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Tapioca starch 1 Teaspoon
  Egg white 1⁄2
  Fresh snow peas 1⁄4 Pound
  Water chestnuts 6 (Fresh)
  Abalone mushrooms 1 Can (10 oz)
  Canned crab/Canned lobster meat 1 Cup (16 tbs)
  Light soy sauce 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Tapioca starch 2 Tablespoon
  White rice vinegar 1 Tablespoon
  Catsup 3 Tablespoon
  Peanut oil/Vegetable oil 3 Cup (48 tbs)
  Dried sizzling rice cakes 6

Defrost and rinse the shrimps.
Pat dry thoroughly with paper towels.
Marinate with the above marinade.
String the snow peas, then parboil.
Peel and slice water chestnuts.
Cut the abalone mushrooms into 1 inch (2.5 cm) pieces.
Put the mushrooms, snow peas, sliced water chestnuts, and crab or lobster meat on a plate.
Combine the sauce ingredients in a bowl to make the combined seasoning sauce.
Heat 3 cups oil in the wok until very hot, about 400Â° F (204Â° C).
Fry the dried sizzling rice, 2 pieces at a time, until light brown and crispy on both sides (about 10 seconds).
Drain and set aside on a heatproof platter.
Break into smaller pieces and keep warm in oven.
Heat 2 Tbs of the used oil over high heat.
Add shrimps and stir fry until they change color (about 1 minute).
Remove and set aside.
Heat the wok with 2 Tbs of the used oil over moderate heat.
Stir fry the mushrooms, water chestnuts, and snow peas for 1/2 minute.
Mix the combined sauce again and pour into the wok.
Stir until the sauce thickens and forms a clear glaze.
Turn heat to high and add the crab or lobster meat and cooked shrimps; mix thoroughly.
Pour into a shallow serving bowl.
Take the hot fried sizzling rice out of the oven.
Pour the cooked seafood and vegetables over the rice.

Recipe Summary

Side Dish
Stir Fried

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