San Hsien Kwo Pa (Sizzling Seafood on Crisp Rice Cakes)

Chinese Dinner Recipes

6 oz peeled sm shrimp 6 oz white-fleshed fish 1 Tbsp rice wine/sherry/sake 2 tsp cornstarch 1/2 tsp salt 2 oz canned bamboo shoots (drain) 1 med carrot 2 oz. froz. peas 2 green onions 4 slice fr. ginger 10-12 pieces crisp rice 2-3 Tbsp veg oil, oil for frying SAUCE 3 c water 1/2 c ketchup 1 tsp dark soy sauce 2 Tbsp white vinegar 1 1/2 Tbsp sugar 2-3 tsp chili sauce w/garlic 2-3 drops red food color (opt) 2 1/2 Tbsp cornstarch

Cut shrimp, rinse, pat dry. Cut fish to 1" cubes. Marinate 10 min in wine, cornstarch, salt. Cut bamboo shoots, carrot to sm cubes/slices. Thaw peas. Cut onions in diagonal slices, shred ginger. Prepare crisp rice in advance. Cook 1 3/4 c rice in 2 1/2 c water over low heat. Press into greased baking dish. Bake @ 275F until crisp. Break into squares. Stirfry carrot, seafood. Add vegetables, ginger. Mix sauce, simmer 2-3 minutes, stirring frequently until sauce is thick, clear. Return seafood, vegetabkes, leave over Low while rice cakes are fried. Fry baked rice until golden. Serve.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Friday November 11th, 2005