Chinese Style Shrimp Toast2013-06-20
- Servings : 24
- 1/2 lb shrimps, shelled, deveined, finely minced
- 6 water chestnuts, finely minced
- 1 Tbs scallion (with top), finely minced
- 1 1/2 tsp fresh ginger root, peeled and finely minced
- 1 egg
- 1 Tbs cornstarch
- 1 tsp sherry
- 1/4 tsp salt
- 1/4 tsp sugar
- 6 slices firm fine-crumbled white bread
- 1 cup vegetable oil
Combine shrimp, water chestnuts, scallion, and gingerroot in medium bowl.
Beat egg, cornstarch, sherry, salt and sugar together in a small bowl; add to shrimp mixture and mix well.
Trim crusts from bread. Spread each slice with one-sixth of the shrimp mixture, spreading all the way to edges. Cut each slice into 4 fingers.
Heat oil in 8-inch skillet to 375F. Fry 4 pieces of shrimp toast at a time spread side down for 1 minute. Turn over and fry second side until golden, about 1 minuteDrain on paper towels. Repeat with remaining pieces. Cool on wire racks.
Wrap airtight in plastic wrap. Freeze up to 3 weeks.
To serve, heat oven to 350F. Arrange shrimp toast in single layer on wire rack over a baking pan. Bake until heated through about 5-7 minutes.
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