How to Cook Guoba With Shrimp Sauce

Serves: 6

Preparation time: 20 mins

Cooking time: 20 mins

Ingredients needed to make Guoba With Shrimp Sauce:

For the shrimp:

• 8 oz raw shrimp, peeled
• 12 oz cannd tomatoes, chopped
• 3 tsp thin soy sauce
• 2 cups chicken or vegetable stock
• 1 tbsp medium-dry sherry
• Peanut oil, for deep frying
• 2 tbsp cornstarch
• 4 tbsp water
• 1 tsp sugar
• ½ tsp salt

For the marinade:

• 1 egg white
• 2 tsp cornstarch
• ½ tsp salt

For the guoba:

• 2 tbsp peanut oil
• 14 oz cooked rice

Cooking instructions for Guoba With Shrimp Sauce:

• To make the guoba, place the rice in a medium bowl and shake well to loosen it up; set aside for about 4-5 hours to dry.
• Grease two baking dishes with a lashing of oil and set aside.
• Take small portions of rice in your palm and shape them into 2 ½’’ wide squares, so that you get about 14-16 thin guoba in total.
• Arrange them in the pans and place them, one at a time, on the top rack of the oven, preheated to 425 degrees F.
• Bake them for about 20 minutes or until the base of the guoba cakes brown.
• Flip the cakes using a spatula and bake for another 5 minutes or until the other side browns slightly.
• Remove from oven and keep it aside to cool before storing them in an airtight container until required.
• Rinse the shrimps under cold running water until cleaned properly, drain and blot dry with paper towels; set aside in a bowl.
• To make the marinade, whisk the ingredients together to make a uniform mixture pour it over the shrimp.
• Stir them all together to coat the shrimps well with the marinade and set aside in the fridge overnight or at least for 3 hours.
• Pour oil in a deep-bottomed wok and heat it to 300 degrees F.
• Throw in the shrimp and deep-fry for half a minute, keeping them separated with a wooden spoon, until the flesh turns opaque and pinkish.
• Drain them out using a slotted spoon and set aside.
• Place two ovenproof soufflé casseroles in the oven and preheat it to 275 degrees F.
• Dump the tomatoes into a saucepan, along with a splash of sherry and soy sauce and season with a dash of salt and sugar.
• Pour in the stock, give it a nice stir and bring the mixture to a boil.
• Whisk the cornstarch in 4 tbsp water until it dissolves.
• Lower the heat of the sauce and stir in the dissolved cornstarch.
• Continue to simmer the mixture over slow flame until it thickens considerably and keep warm.
• Heat the oil back to 375 degrees F so that a breadcrumb sizzles when dropped into it and deep fry the guoba in it for a couple of minutes or until they turn golden brown.
• Drain them out into one of the preheated casserole dish and leave it in the oven to keep warm.
• Stir the fried shrimps into the prepared sauce and bring it back to a rolling boil.
• Remove the shrimp sauce immediately from the oven and pour it over the guobas so that they start sizzling.
• Serve once the sizzling ebbs away.

Image credit: Wikimedia Commons