6 oz Raw shrimp, peeled
4 oz Pork tenderloin
5 Dry black mushrooms
2 tablespoons Green peas, canned
10 pieces Crispy rice
3 cups Soup stock

Marinade Shrimp
1/2 teaspoon Salt
2 teaspoons Cornstarch

6 cups Oil

Marinade
1/2 tablespoon Soy sauce
1/2 tablespoon Cornstarch
4 tablespoons Tomato ketchup
1 tablespoon Soy sauce
1 tablespoon Brown vinegar
1 tablespoon Sugar

3 tablespoons Cornstarch, mix with 3 tablespoons cold water
1 teaspoon Salt
2 teaspoons Sesame oil

Soak the vermicelli in very hot water for about 5 minutes. Drain thoroughly. The vermicelli should be as dry as possible. Place the pork bones, ginger, salt, pepper and water in pan. Bring it to boil. Skim off any scum. Clean the shrimp, mix evenly with 2 teaspoons of cornstarch and 1/2 teaspoon of salt. Shred pork tenderloin, mix evenly with 1/2 tablespoons of soy sauce and 1 teaspoon of cornstarch paste. Soak mushrooms in warm water for 15 minutes. Remove stems. Cut tops in shreds. Use 6 tablespoons of oil to fry shredded pork and put it aside. Use the remaining oil to fry shrimp until done. Remove to bowl with pork. Add shredded mushrooms and soup stock in same fry pan after boil add tomato ketchup, soy sauce, sugar, vinegar and salt. When boiling again, add cornstarch paste, cook until starchy, then add pork, shrimp and green peas. Keep this warm over low heat. Add sesame oil later. Deep fry crispy rice in very hot oil until brown, remove to the platter immediately. Quickly pour the hot shrimp mix over it. Listen to it snap and pop. Serve hot.

Be Sociable, Share!

•