Deep Fried Shrimp Toast2014-09-26
- Servings : 24
Best shrimp toasts are fresh and these are the best.
- 1/2 lb fresh shrimp in their shells
- 4 slices homemade white bread
- 2 Tbs fresh pork fat
- 4 fresh water chestnuts or rinsed and drained canned chestnuts
- 1 Tbs chinese rice wine or pale dry sherry
- 1 tsp salt
- 1 egg, lightly beaten
- 2 Tbs cornstarch
- 3 cups peanut oil or flavorless vegetable oil
- 16 leaves fresh chinese parsley, or flat leaf Italian parsley, `
Prepare shrimp by removing shells and deveining. Now with a cleaver chop shrimp until they are reduced into a fine pulp-like mass.With a cleaver or sharp knife, trim the bread slices of their crusts and discard the crusts. Cut the bread into quarters or diagonally into triangles.
Chop the pork fat and water chestnuts together as fine as possible, and in a small bowl, combine them with the shrimp. Add the wine, salt and lightly beaten egg and cornstarch, and, with a large spoon or your fingers, mix them together thoroughly until they form a paste.
With a knife or spatula, spread an equal amount of the shrimp mixture on the bread squares or triangles, mounding them slightly in the centers. For decoration press a fresh parsley leaf into the center of each mound.
Have the above ingredients, the oil, and a large shallow baking pan lined with a double layer of paper towels within easy reach
To cook: Preheat the oven to 250F. Pour 3 cups of oil into a 12-inch wok or large deep fryer and heat the oil until a haze forms above it or it registers 375F on a deep frying thermometer. Shrimp side down, drop in the bread squares about 6 at a time. (the filling will not fall off). Fry for about 1 minute, then gently turn them over in the fat with a large slotted spoon. Fry for 1 minute longer until the bread and shrimp topping are golden brown. Then turn them over again and fry them for another minute. Drain each batch in the lined baking pan and keep them warm in the oven while the remainder are fried.
Serve on a heated platter as an appetizer