Yield: 6 Servings
Measure | Ingredient |
---|---|
½ pounds | Medium-size shrimp; washed, peeled & deveined |
1 slice | Ginger; peeled, chopped |
1 \N | Clove garlic; peeled, chopped |
½ cup | Chopped water chestnuts |
\N \N | Salt & pepper to taste |
2 tablespoons | Dry sherry |
1 \N | Egg white |
¼ teaspoon | Baking soda |
3 slices | White bread |
\N \N | Sesame seeds |
\N \N | Oil |
\N \N | Mustard sauce |
\N \N | Sweet & sour sauce |
Grind the shrimp,ginger,garlic & water chestnuts in meat grinder or food processor. Season w/ salt & pepper. The mixture should be paste-like. Add sherry,egg white & baking soda to the shrimp mixture. Spread it generously over bread slices. Trim edges. Cut each piece of bread diagonally into quarters, so that individual triangles are formed. Form a mound in center of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to 325. Deep-fry shrimp toasts until golden brown on both sides. Drain on paper towels & serve w/ mustard sauce & sweet & sour sauce. These may be purchased at Chinese groceries. MING'S
YORK ROAD; BALTIMORE
BEVERAGE:TSING-TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .