Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield 16 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Heat soy sauce in a small saucepan and dissolve the brown sugar. In a small mixing bowl, make a slurry with the vinegar and cornstarch and add the slurry to the pot to thicken the sauce. Remove from heat and let cool to room temperature.
- Heat oil in deep fryer to 375 degrees F or follow the manufacturer's instructions for similar foods.
- Lightly toast the bread and lay out on a work surface. Blend the garlic, ginger root, egg, cream, fish sauce and sesame oil in a food processor to make a paste. Add the rock shrimp and pulse to combine. Coat toast with shrimp mixture and sprinkle with sesame seeds. Deep-fry until golden brown and drain on paper towels. Serve with dipping sauce.
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