Shrimp Toast Recipe
A complex shrimp mixture is spread on toast and fried on both sides. A piece of parsley is put in the center to add green garnish to the pink color of the shrimp. This is always a big hit when I cook a Chinese banquet and include this appetizer.
Ingredients
1/2 Lb. peeled and deveined shrimp (as fresh as possible)
10-12 pieces of toast made from a hearty bread
2 Tablespoons pork fat (bacon drippings or veg shortening is OK)
1/2 of 6 oz. can water chestnuts (drained well)
1 Tablespoon Chinese rice wine (Sherry is OK)
1 teaspoon salt
1 egg lightly beaten
1 Tablespoons cornstarch
1 teaspoon sesame oil
12 pieces parsley (small about the size of a quarter)
1/4 inch cooking oil in a small frypan
Directions
Use a biscuit cutter or tin can to cut the bread pieces into circles.
(use good bread that is dense or it will fall apart)
Spread the bread out on a baking pan and place in a low heat oven for about 10 min. or until it is thoroughly dried out. Remove from oven and let cool.
Place all the other ingredients EXCEPT THE PARSLEY into a food processor and blend into s smooth paste. Some lumpiness of shrimp and water chestnuts is OK.
Spread the mixture on the toast rounds and poke a piece of parsley into the center of each.
Heat the oil to 350 degrees and fry each piece. About 1 1/2 min. on the side with the mixture and 30 sec on the other side, just until the bread browns. Place bread side down on paper towels to drain any excess oil.
You can keep these in a warm oven for up to 30 min. before serving.
NOTE: You may also deep fry these appetizers in a Fry Daddy or other fryer. Cook the same way turning and frying on both sides. When I include this as part of a Chinese banquet I also include Egg rolls so I have my fryer at hand.
(use good bread that is dense or it will fall apart)
Spread the bread out on a baking pan and place in a low heat oven for about 10 min. or until it is thoroughly dried out. Remove from oven and let cool.
Place all the other ingredients EXCEPT THE PARSLEY into a food processor and blend into s smooth paste. Some lumpiness of shrimp and water chestnuts is OK.
Spread the mixture on the toast rounds and poke a piece of parsley into the center of each.
Heat the oil to 350 degrees and fry each piece. About 1 1/2 min. on the side with the mixture and 30 sec on the other side, just until the bread browns. Place bread side down on paper towels to drain any excess oil.
You can keep these in a warm oven for up to 30 min. before serving.
NOTE: You may also deep fry these appetizers in a Fry Daddy or other fryer. Cook the same way turning and frying on both sides. When I include this as part of a Chinese banquet I also include Egg rolls so I have my fryer at hand.
