Appropriate amount of fresh shrimp

The right amount of crispy rice

Proper amount of peas

Appropriate amount of bamboo shoots

Appropriate amount of onion and ginger slices

3 tablespoons ketchup

3 tablespoons sugar

Vinegar 1 spoon

A little salt

Proper amount of soup

Proper water starch

Proper amount of edible oil

Sweet and sour taste

Frying technology

An hour takes time.

Advanced difficulty

Steps of shrimp crispy rice

1

Shell the shrimps, cut them into 2/3 parts from the back, remove the shrimp lines and wash them.

2

Take a small bowl and marinate the shrimps 15 minutes with a little salt and water starch.

three

Slice bamboo shoots, blanch them in a boiling water pot for 3-5 minutes, and then take them out to remove oxalic acid and astringency.

four

Boil peas in boiling water, take them out and let them cool.

five

Mix 3 tablespoons of tomato sauce, 3 tablespoons of sugar, 1 tablespoon of vinegar, a little salt and water starch to make flavor juice.

six

Slice shrimps with 70% hot oil until discoloration, take them out and drain them; Slice onion and ginger.

seven

Heat the pan with a little oil, saute shallots and ginger slices, and pick them out.

eight

Pour 50 ml of broth and bamboo shoots into the pot and bring to a boil.

nine

Stir in the sauce and cook until it is thick and bright red.

10

Pour in shrimp and peas, stir well, and put them into a bowl from the fire.

1 1

Fry the crispy rice in a 90% hot oil pan until golden brown, and take it out.

12

Pour the shrimps on the rice crust at once.