vietnamese shrimp toast

Categories
Vietnamese
Appetizers
Seafood
Yield
16 Servings
MeasureIngredient
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.

Similar recipes

Random recipe of the day

Mr. john's spare ribs with garlic mashed potatoes

Follow us

 Subscribe in a reader