Best Shrimp Toast With Fresh Ginger Recipes

SHRIMP TOAST

Shrimp Toast image

This was given to me by a co-worker several years ago and it is delicious. It is a little time consuming, but worth it.

Provided by Diane Ferguson

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

½ pound medium shrimp, peeled and deveined
1 slice fresh ginger root, chopped
1 clove garlic, chopped
½ cup water chestnuts, drained and chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons dry sherry
1 egg white
1 teaspoon baking soda
3 slices white bread, crusts trimmed
3 tablespoons sesame seeds
3 cups oil for deep frying

Steps:

In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
Deep fry shrimp toast until golden brown. Drain on paper towels.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 15.6 g, Cholesterol 86.3 mg, Fat 21.5 g, Fiber 1.8 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 1169 mg, Sugar 1.4 g

SHRIMP TOAST WITH PICKLED GINGER

Shrimp Toast with Pickled Ginger image

Can be prepared in 45 minutes or less.

Yield Makes 48 shrimp toasts

Number Of Ingredients 15

Ingredients

4 shallots
4 garlic cloves
1 teaspoon minced peeled fresh gingerroot
2 teaspoons dry Sherry
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon beaten egg white
1 tablespoon finely chopped fresh coriander plus small leaves for garnish
1 tablespoon light soy sauce
1 pound shrimp (about 24), shelled, deveined if desired
12 slices of homemade-type white bread, crusts discarded
1 cup fine fresh bread crumbs
vegetable oil for deep-frying
1/4 cup pickled ginger (available at Asian markets and some specialty foods shops), drained and cut into julienne strips, for garnish

Steps:

In a food processor blend the shallots, the garlic, the gingerroot, the Sherry, the salt, the sugar, the cornstarch, the egg white, the chopped coriander, and the soy sauce, add the shrimp, pulsing the motor, and purée the mixture until it is paste-like but not completely smooth.
Spread 1 heaping tablespoon of the shrimp mixture on each slice of bread, rounding off the top, dip the coated side of each slice in the bread crumbs, shaking off the excess, and cut each slice into 4 triangles. The shrimp toasts may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled.
In a large heavy skillet heat 1 1/2 inches of the oil to 360°F. and in it fry the shrimp toasts, coated sides down first, in batches, for 1 minute on each side, or until they are golden. Let the shrimp toasts drain well on paper towels, garnish each shrimp toast with some of the pickled ginger and 1 of the coriander leaves, and serve the shrimp toasts immediately.