Shrimp Toasts With Chinese Rice Wine Recipe
This Shrimp Toasts recipe has got everything to 'wow' you! You will be ever grateful to the Chinese people for sharing this addictive Shrimp Toasts recipe with the world! The main ingredient in this recipe is Shrimp. Shrimp Toasts served as Side Dish is the best food to pep me up. This Shrimp Toasts is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
1/2 lb frozen, peeled and deveined shrimps
6 fresh water chestnuts
2 Tbs ground pork fat or fatty bacon
1 egg, lightly beaten
1 Tbs Chinese rice wine
1 tsp salt
1/2 tsp sugar
1 Tbs tapioca starch
One 1/2 inch piece fresh ginger root
6 slices white bread, at least 2 days old
24 leaves fresh Chinese parsley
2 cups peanut or vegetable oil
Directions
Defrost and rinse the shrimps.
Pat dry thoroughly.
With a food processor or a cleaver, chop the shrimp to a fine, pulplike mass.
Peel the fresh water chestnuts and chop them fine.
Mix the minced shrimp, chopped water chestnuts, and ground pork fat with the lightly beaten egg, wine, salt, sugar, and tapioca starch.
Squeeze the ginger with a garlic press and add the juice to the mixture.
Mix thoroughly to form a paste.
Set aside.
Trim the crust off each slice of bread.
Cut each slice into 4 triangles.
Spread about 1 tsp shrimp mixture over each triangle and then place one parsley leaf on top.
Heat the oil in a wok to 375° F or 182° C.
Gently lower the bread into the oil with the shrimp side down.
After 1 minute, turn over and fry for a few more seconds.
Fry only a few at a time.
When golden brown, drain on paper towels.
Pat dry thoroughly.
With a food processor or a cleaver, chop the shrimp to a fine, pulplike mass.
Peel the fresh water chestnuts and chop them fine.
Mix the minced shrimp, chopped water chestnuts, and ground pork fat with the lightly beaten egg, wine, salt, sugar, and tapioca starch.
Squeeze the ginger with a garlic press and add the juice to the mixture.
Mix thoroughly to form a paste.
Set aside.
Trim the crust off each slice of bread.
Cut each slice into 4 triangles.
Spread about 1 tsp shrimp mixture over each triangle and then place one parsley leaf on top.
Heat the oil in a wok to 375° F or 182° C.
Gently lower the bread into the oil with the shrimp side down.
After 1 minute, turn over and fry for a few more seconds.
Fry only a few at a time.
When golden brown, drain on paper towels.
