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Prawns on Rice Crusts

Fish and Seafood

Prawns on Rice Crusts
1 teaspoon vegetable oil
3 cups cooked rice
1 teaspoon and two tablespoons vegetable oil
¼ pound shrimp, peeled, veins removed and discarded
1 egg white, lightly beaten
1 Tablespoon cornstarch
¼ pound chicken breast meat, shredded and boiled for three minutes
1 teaspoon salt
2 teaspoons sugar
2 Tablespoons tomato sauce
2 Tablespoons Chinese rice wine
2 Tablespoon Chinese white vinegar
1 Tablespoon cornstarch mixed with two tablespoons cold water
1 cup vegetable oil for frying
1 to 2 sprigs fresh coriander
1. Press cooked rice into a pan pre-oiled with the teaspoon of vegetable oil. The rice should be about half -inch thick. Then bake it in 250 degrees F oven for forty minutes until dry and crisp.
2. Remove pan from oven, take rice out breaking it up into two- to three-inch pieces.
3.Coat shrimp with egg white and cornstarch.
4, Heat two tablespoons of oil and stir-fry the shrimp for one minute. Then add shredded chicken, salt, sugar, tomato sauce, rice wine, and vinegar and bring to the boil. Add cornstarch and water mixture, and stir until thickened.
5. Heat cup of oil, deep fry rice crusts until very crisp and lightly browned. Drain well and put them on a serving platter.
6. Pour shrimp and chicken mixture over the hot rice crusts, garnish with the coriander, and serve immediately.

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