Popped Rice with Shrimp

Name: Popped Rice with Shrimp (Hsia ien kuo pa)
Cuisine: Chinese
Ingredients: 1 teaspoons salt; 2 teaspoons sesame oil; 3 tablespoon cold water (make paste); 3 tablespoon cold water (make paste); ½ tablespoons soy sauce; ½ tablespoon cornstarch; ½ teaspoon salt; 2 teaspoons cornstarch; 5 dry black mushrooms; 4 oz. lean pork meat; 10 pieces crispy rice; 2 tablespoons green peas; 6 oz. raw shrimp (peeled); 1 tablespoon sugar; 1 tablespoon brown vinegar; 3 tablespoon cornstarch (make paste); 3 tablespoon cornstarch (make paste); 6 cups oil; 3 cups soup stock; 1 tablespoon soy sauce; 4 tablespoons tomato catsup

Hsia ien kuo pa

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

6 oz. raw shrimp (peeled)
4 oz. lean pork meat
5

Asia
Taiwan
Sichuan
Hunan
Kweichow
Hupeh
Main course
Western China

Method

Clean the shrimp, mix evenly with 2 teaspoons of cornstarch and ½ teaspoon of salt.
Shred pork tenderloin, mix evenly with ½ tablespoon of soy sauce and 1 teaspoon of cornstarch paste.
Soak mushrooms in warm water 15 minutes. Remove stems. Cut tops in shreds.
Use 6 tablespoons of oil to fry shredded pork and put it aside. Use the remaining o