Ingredients
500 g (about 1 lb) fresh shelled shrimp, 200 g (about 7 oz) crispy rice crackers, 100 g (about 3.5 oz) fresh peas, 2 egg whites, 250 ml (about 1 cup) chicken broth.
Seasonings
750 g vegetable oil (about 125 g will be absorbed), 50 g wet cornstarch slurry, 25 g each of cooking wine, scallions, and ginger, 15 g salt, and sugar to taste.
Instructions
1. Wash the fresh peas and set aside; finely shred the scallions and ginger; wash the fresh shrimp, place in a bowl, add egg white, 5 g salt, 10 g cooking wine, and 25 g water starch, then stir well to coat.
2. Place a wok over high heat and heat until hot, then pour in vegetable oil. When the oil reaches 50-60% of its maximum temperature (about 300-350°F or 150-175°C), add the fresh shrimp and cook until done, then remove and set aside.
3. Leave a small amount of oil in the wok and heat it over high heat. Add scallion and ginger shreds to the wok and fry until golden brown, then remove them. Add fresh peas and stir-fry briefly, then add the blanched fresh shrimp. Pour in chicken broth, add cooking wine (9 g), salt (10 g), MSG, and sugar. Bring to a boil, then thicken with a cornstarch slurry. Remove from heat and pour into a large soup bowl.
4. Break the crispy rice into small pieces. Heat a wok over high heat and pour in vegetable oil. When the oil reaches about 70% hot (350°F/175°C), add the rice pieces and deep-fry, stirring constantly with a spatula until golden brown. Remove and drain on a plate. Just before serving, drizzle a little hot oil over the fried rice, then immediately pour the prepared shrimp mixture over the top and serve.