Shrimp toast #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Medium-size shrimp; washed, peeled & deveined |
| 1 | slice | Ginger; peeled, chopped |
| 1 | Clove garlic; peeled, chopped | |
| ½ | cup | Chopped water chestnuts |
| Salt & pepper to taste | ||
| 2 | tablespoons | Dry sherry |
| 1 | Egg white | |
| ¼ | teaspoon | Baking soda |
| 3 | slices | White bread |
| Sesame seeds | ||
| Oil | ||
| Mustard sauce | ||
| Sweet & sour sauce | ||
Directions
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
YORK ROAD; BALTIMORE
BEVERAGE:TSING-TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .
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