Clean the shrimp, mix evenly with 2
teaspoons of cornstarch and 1/2 teaspoon of salt.
Shred pork tenderloin, mix evenly with 1/2
tablespoons of soy sauce and 1 teaspoon of cornstarch paste.
Soak mushrooms in warm water for 15
minutes. Remove stems. Cut tops in shreds.
Use 6 tablespoons of oil to fry shredded
pork and put it aside. Use the remaining oil to fry shrimp until done.
Remove to bowl with pork.
Add shredded mushrooms and soup stock in
same fry pan after boil add tomato ketchup, soy sauce, sugar, vinegar
and salt. When boiling again, add cornstarch paste, cook until starchy,
then add pork, shrimp and green peas. Keep this warm over low heat. Add
sesame oil later.
Deep fry crispy rice in very hot oil until
brown, remove to the platter immediately. Quickly pour the hot shrimp
mix over it. Listen to it snap and pop.