SHRIMP TOAST
Number Of Ingredients 10
Steps:
- 1. Shell and devein shrimp then mince with water chestnuts and ginger root. Beat egg lightly. Mix minced ingredients and egg with cornstarch, sherry, salt and pepper blend well. 2. Trim off bread crusts. Spread shrimp mixture evenly over bread, then cut each slice in 4 squares or triangles. (To prevent shrimp mixture from sticking to knife during spreading, dip blade first in cold water.) 3. Heat oil to smoking. Place bread, shrimp side down, on a slotted spoon then gently lower into oil. Reduce heat slightly and deep-fry a few pieces at a time, until bread is golden (about 1 1/2 minutes). Turn each piece over and deep-fry a few seconds more. Drain on paper toweling. Serve hot. NOTE: This dish, served originally at Chinese banquets, is excellent as an hors d'oeuvre or cocktail-party snack. (For best results, use bread that's at least 2 days old: it will absorb less oil.) Shrimp toast may be prepared in advance and kept warm by being placed, uncovered, on a cookie sheet in a slow (275-degree) oven. It may also be frozen, then reheated without thawing in a moderate (350-degree) oven. Leftover shrimp toast may be frozen and reheated in the same manner. VARIATIONS: * For the shrimp, substitute minced crab or lobster. * For the water chestnuts, substitute 1/4 cup celery, minced. * In step 1, mince the shrimp with 1 slice ginger root and half an onion. Omit water chestnuts. Season as above, but omit cornstarch. Then fold into mixture 2 egg whites, beaten until fluffy but not stiff. * In step 1, add to shrimp mixture 1 bacon strip, minced or 1/2 scallion stalk, minced. * In step 2, cut bread in 1- by 4-inch strips (these are called Shrimp Straws). * After step 2, glaze the shrimp mixture by brushing it with more beaten egg. * After step 2, press into shrimp mixture a bit of minced ham or parsley. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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