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Crispy rice is made from leftover cooked rice, preferably rice that has stuck to the bottom of the pan. Allow to dry overnight, or dry it off in a low oven before placing in the hot oil.
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1. Prawns on Crispy Rice
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175 g (6 oz) uncooked prawns, peeled and deveined 50 g (2 oz) cornflour 1 egg white 600 ml (1 pint) vegetable oil 175 g (6 oz) crispy rice 900 ml (1 1/2 pints) chicken stock 50 g (2 oz) frozen green beans, thawed and diced 75 g (3 oz) canned straw mushrooms, sliced 5 cm (2 inch), piece canned bamboo shoot, thinly sliced 15 g (1/2 oz) sugar pinch of MSG 2 spring onions, finely chopped 3 tablespoons tomato ketchup Preparation time: 10 minutes Cooking time: about 10 minutes 2. Heat the oil in a wok to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds, and carefully put in the crispy rice. This should sizzle and puff up immediately. (If using a small pan or wok, do it in 2 batches.) Remove from the oil and drain on paper towels. 3. Reheat the oil and then put in the prawns. Stir-fry gently for about 2 minutes, then remove and drain on paper towels. keep warm. 4. Pour off most of the oil, leaving about 1 tablespoon in the bottom. Reheat the wok and pour in the chicken stock. Bring to the boil, then add the green beans, straw mushrooms, bamboo shoots, salt, sugar, MGS, spring onions and tomato ketchup and simmer for 4-5 minutes. 5. When ready to serve, place the prawns on top of the crispy rice and pour on the soup. Serve immediately.
2. Red-Cooked Cabbage
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1.25 kg (2 1/2 lb) Chinese cabbage, cut crosswise into 4 cm (1 1/2 inch) pieces 3 tablespoons dark soy sauce 2 teaspoons sugar 1/2 teaspoon salt 3 tablespoons dry sherry 1 teaspoon MSG 4 tablespoons beef stock 1 dried chilli, seeded and sliced 2 spring onions, cut into 2 1/2 cm (1 inch) pieces 4 tablespoons vegetable oil 3 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded Preparation time: 15 minutes, plus soaking Cooking time: about 20 minutes 2. Heat the oil in a wok then add the chilli and spring onions. Stir-fry for 1-2 minutes then remove the chilli and discard. Add the cabbage and mushrooms and stir-fry over medium heat for 5 minutes.
3. Pour the soy sauce mixture into the wok. Stir-fry for a further
minute, then reduce the heat and simmer gently for 10 minutes, turning
the cabbage pieces a few times. Add the stock and stir andturn a few more
times, until the sauce thickens.
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