Instructions: 1. Shell and devein shrimp. Combine cornstarch, sherry and salt; then add to shrimp and toss to coat. Break rice crusts in 2-inch pieces.

2. Heat oil. Add shrimp and stir-fry until pinkish; then remove from pan.

3. Heat stock, sugar and catsup; and cook, stirring, 2 minutes.

4. Blend remaining cornstarch and cold water to a paste; then stir in to thicken mixture. Add shrimp to this sauce and cook 1 to 2 minutes to reheat. Keep warm.

5. Meanwhile heat remaining oil. Add rice crusts and deep-fry until they float to the top and are pale gold. Drain quickly; arrange on a heated serving platter.

6. Immediately pour hot shrimp and their sauce over deep-fried crusts and serve. (The initial contact between the two will make the rice sizzle.)

NOTE: Rice crusts are formed from the rice which sticks to the bottom of the pan when "Basic Boiled Rice" is cooked. Reserve and refrigerate these until you have a cupful for this recipe.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.