Shrimp toast #1

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



From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes