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Quick-Fried Shrimps on Crackling Rice
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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Pre-heat the oven to very cool 140°C (Gas Mark 1, 275°F)
Sprinkle the shrimps and chicken cubes with the salt, pepper and cornflour (cornstarch), rubbing them into the flesh with your fingers.
Place the rice in an ovenproof dish and put the dish into the oven. Dry out the rice for 15 to 20 minutes, or until it is slightly crisp.
Meanwhile, to make the sauce, heat the oil in a large frying-pan. Add the onion and fry until it is soft. Stir in all the remaining ingredients and bring to the boil. Cook the sauce, stirring constantly, until it thicken and becomes translucent. Remove the pan from the heat and set aside.
Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Put the shrimps and chicken cubes in a deep-frying basket and carefully lower them into the oil. Fry for 1 minute. Remove from the oil and drain on kitchen towels. Transfer the shrimps and chicken cubes to the sauce in the saucepan and return the pan to moderate heat. Cook, stirring constantly, for 2 minutes.
Meanwhile, return the saucepan containing the oil to moderate heat and heat until the oil reaches 180°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 55 seconds. Remove the rice from the oven and arrange it in a narrow-meshed deep-frying basket. Carefully lower the basket into the oil and fry the rice for 11/2 minutes. Remove from the oil and drain on kitchen towels.
Arrange the rice on a warmed servings dish and pour over the shrimp mixture and sauce. Serve at once.
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