|1½ pounds||Small shrimp; shelled|
|All-purpose flour seasoned with salt and|
|Vegetable oil for deep frying the shrimp|
|4 tablespoons||Minced peeled fresh gingerroot|
|6 tablespoons||Dijon-style mustard|
|8 slices||Rye bread; toasted lightly|
|20||Radishes; trimmed and sliced|
|2 cups||Lightly packed alfalfa sprouts|
|8||Watercress sprigs for garnish|
|4 teaspoons||Fresh lemon juice; or to taste|
In a plastic bag, toss the shrimp with the seasoned flour to coat them, transfer the shrimp to a large sieve, and shake off the excess flour. In a kettle heat 1 inch of the oil over moderately high heat until it registers 375 degrees on a deep-fat thermometer and in it fry the shrimp in batches, stirring occasionally, for 1 minute, or until they are just cooked through, transferring them as they are fried to paper towels to drain.
In a bowl stir together the gingerroot, mayonnaise and mustard until the mixture is well combined and spread 1 tablespoon of the ginger mayonnaise on each pieces of toast. Arrange the radishes, alfalfa sprouts and shrimp decoratively on the toast and tuck a watercress sprig into each sandwich.
Stir the lemon juice into the remaining mayonnaise and serve the sandwiches with the mayonnaise drizzled over them.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 3578 Calories (kcal); 273g Total Fat; (66% calories from fat); 167g Protein; 140g Carbohydrate; 1138mg Cholesterol; 5513mg Sodium Food Exchanges: 8 Grain(Starch); 19½ Lean Meat; ½ Vegetable; 0 Fruit; 23 Fat; ½ Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9303 Converted by MM_Buster v2.0n.
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