Recipe - Sizzling Salsa

1 pound Shrimp
1 tablespoon Cornstarch
2 tablespoon Sherry
One half teaspoon Salt
1 cup Rice crusts
2 tablespoon Oil
1 cup Stock
1 tablespoon Sugar
6 tablespoon Catsup
1 tablespoon Cornstarch
3 tablespoon Water
Oil for deepfrying

1. Shell and devein shrimp. Combine cornstarch, sherry and salt; then add
to shrimp and toss to coat. Break rice crusts in 2inch pieces.

2. Heat oil. Add shrimp and stirfry until pinkish; then remove from pan.

3. Heat stock, sugar and catsup; and cook, stirring, 2 minutes.

4. Blend remaining cornstarch and cold water to a paste; then stir in to
thicken mixture. Add shrimp to this sauce and cook 1 to 2 minutes to
reheat. Keep warm.

5. Meanwhile heat remaining oil. Add rice crusts and deepfry until they
float to the top and are pale gold. Drain quickly; arrange on a heated
serving platter.

6. Immediately pour hot shrimp and their sauce over deepfried crusts and
serve. (The initial contact between the two will make the rice sizzle.)

NOTE: Rice crusts are formed from the rice which sticks to the bottom of
the pan when "Basic Boiled Rice" is cooked. Reserve and refrigerate these
until you have a cupful for this recipe.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.