100g rice crust
200g large shrimps
100g cooked chicken slices
100g tomato ketchup
Clean the shrimps, coat well with a mix of cornstarch, salt and chicken stock.
To make the sauce bring to the boil chicken stock, drop in the shrimps, cooked chicken slices, cooking wine, sugar, MSG and tomato ketchup, bring to the boil, thicken with cornstarch, finally add a little sesame oil.
Fry until crisp the rice crust in 70% heated oil, place on a plate, sprinkle with a ladle of hot oil, serve immediately and pour the sauce on top the rice at the table.