Chinese Shrimp Toast Recipe
The Shrimp Toast is the secret behind my success as a hostess. This amazing Shrimp Toast is sure to put everybody in a great mood when served for a party. Here is a tested, experimented and perfected Shrimp Toast recipe that I have been using for years!
Ingredients
| Shrimp | 1/2 Pound | |
| Pork fat | 2 Ounce | |
| Egg white | 1 | |
| 1/2 teaspoon rice wine or dry sherry | ||
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon minced fresh ginger root | ||
| Cornstarch | 1 Tablespoon | |
| White bread slice | 5 | |
| 1 teaspoon black sesame seeds or poppy seeds | ||
| 1 tablespoon minced ham, if desired | ||
| Oil | 6 Cup (16 tbs) (For frying) | |
| Peppersalt, if desired | ||
Directions
Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Flatten each shrimp with the broad side of a cleaver to make chopping easier.
Use cleaver to finely chop shrimp and pork fat.
Combine chopped pork fat and shrimp; chop to a fine paste.
Place shrimp paste in a medium bowl.
Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch; set aside.
Remove crusts from bread.
Cut each slice into 4 squares.
Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently.
Garnish with sesame seeds, poppy seeds and minced ham, if desired.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.
Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute.
Turn each bread square and cook other side 30 seconds.
Remove from oil with slotted spoon; drain on paper towels.
Repeat with remaining bread squares.
Rinse and pat dry with a paper towel.
Flatten each shrimp with the broad side of a cleaver to make chopping easier.
Use cleaver to finely chop shrimp and pork fat.
Combine chopped pork fat and shrimp; chop to a fine paste.
Place shrimp paste in a medium bowl.
Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch; set aside.
Remove crusts from bread.
Cut each slice into 4 squares.
Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently.
Garnish with sesame seeds, poppy seeds and minced ham, if desired.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.
Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute.
Turn each bread square and cook other side 30 seconds.
Remove from oil with slotted spoon; drain on paper towels.
Repeat with remaining bread squares.
Chef
