Shrimp toast b1
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | MED.-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 chest- nuts 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 di- agonally into quarters, so that individual tri- angles 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. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: BEVERAGE:TSING-TAO BEER
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