vietnamese shrimp toast

16 Servings
½ pounds Fresh or frozen, peeled and deveined, uncooked shrimp
1 tablespoon Cornstarch
1 tablespoon Prepared fish sauce, if desired
1½ teaspoon Sugar
½ teaspoon Grated gingerroot (or 1/4 teaspoon ground ginger)
¼ teaspoon Salt
⅛ teaspoon Pepper
Shallots, minced (about 1/3 cup)
Garlic cloves, minced
16  (1/2-inch thick) slices French bread, 2-2/1 inches in diameter
16  Fresh cilantro leaves (Chinese parsley or fresh coriander leaves)

Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by Perry Lowell, RECIPE_CORNER, July 1993 Thaw and chop shrimp.

Heat broiler. In medium bowl, combine all ingredients except bread and cilantro leaves; mix well. Place bread slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown. Turn slices over; spread evenly with shrimp mixture. Return to broiler; broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish with fresh cilantro.

Makes 16 appetizers.

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