This recipe calls for the use of a slow cooker to prepare the rice, before stir-frying the remaining ingredients.
Ingredients:
- 1 ½ cup long grain rice
- 1 ¼ lbs. uncooked shrimp, peeled and deveined
- 1 egg white
- 2 thin slices of gingerroot (the size of a quarter)
- 2 ½ Tbsp. cornstarch
- 2 ½ tsp. salt
- 1 Tbsp. minced scallion
- 2 tsp. peeled and minced gingerroot (again)
- ¼ lbs. snow peas
- 3 cups canned chicken broth (Chinese chicken broth is best)
- 2 ½ Tbsp. catsup
- 2 Tbsp. rice wine
- 2 Tbsp. sugar
- Peanut oil for stir-frying
Prepare the rice as usual, on the stove or in a rice cooker. (The old-timers cook the rice in a foil-covered 9×12 baking pan in a 350° oven for 30 minutes, but that is not necessary.)
Flatten the rice in the bottom of the slow cooker and cook on lowest setting until the rice is completely dry. Turn the rice out of the cooker and break it into 3-inch squares.
In a bowl, combine the lightly-beaten egg white, 1 Tbsp. rice wine, 2 tsp. cornstarch, ½ tsp. salt, and the 2 thin slices of gingerroot, flattened with a cleaver. Add the uncooked shrimp, toss to coat them with the mixture and let marinate for 20 minutes.
Combine the minced scallion with the 2 tsp. minced gingerroot in a small dish, then add 3 Tbsp. water and 2 Tbsp. cornstarch.
In another bowl, combine the chicken broth, catsup, remaining rice wine, sugar, and 2 tsp. salt.
In a wok (or frying pan), fry the rice cakes in batches, then transfer them to an ovenproof shallow serving dish after about 2 minutes.
Discard the gingerroot from the shrimp marinade, then add the shrimp to the wok and stir-fry for 1 – 2 minutes, or until they change color. Transfer cooked shrimp to a plate and pour off and discard any remaining oil.
Reheat the wok and add a little fresh peanut oil, then add the scallion mixture and stir-fry for approximately 15 seconds, or until it is fragrant. Add the broth mixture and bring it to a boil. Stir in the cooked shrimp and the snow peas, then add the cornstarch mixture and cook for 1 – 2 minutes until the sauce is thickened.
Pour the shrimp mixture over the rice cakes and serve.