Shrimp toast

Yield: 56 servings

Measure Ingredient
1½ pounds Fresh or frozen shrimp shelled and deveined
\N \N Salted water
6 ounces Ground pork
1 tablespoon Sherry
1 tablespoon Soy sauce
1 teaspoon Salt
¼ teaspoon MSG (optional)
½ teaspoon Black pepper
½ cup Finely chopped green onions
\N \N Cornstarch
1 teaspoon Sesame oil
3 \N Eggs
16 \N Thin slices white bread * (less may be needed)
⅓ cup Fine dry bread crumbs
1 cup Oil

Soak shrimp in salted water and drain well. Chop finely and mix with pork, sherry, soy sauce, salt, MSG, pepper, green onions, ½ tablespoon cornstarch, sesame oil and 1 egg. Mix well. Dredge each slice of bread in cornstarch. Shake off excess. Spread shrimp-pork mixture generously over one side of each bread slice. Beat remaining 2 eggs in bowl. Brush eggs over bread and filling. Sprinkle bread crumbs over filling. Cut bread slices into quarters diagonally to make triangles. Heat oil in deep fryer to 375F. Slide bread, filling side down, into hot oil. Fry until golden, then turn to brown other side lightly. Drain on paper towels. Serve hot.

Makes 56 to 64

(C) 1992 The Los Angeles Times

Original Poster Not Shown on File Submitted By GAIL SHIPP On 12-09-95

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