Vietnamese shrimp toast
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh or frozen, peeled and deveined, uncooked shrimp |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Prepared fish sauce, if desired |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Grated gingerroot (or 1/4 teaspoon ground ginger) |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 6 | Shallots, minced (about 1/3 cup) | |
| 4 | Garlic cloves, minced | |
| 16 | (1/2-inch thick) slices French bread, 2-2/1 inches in diameter | |
| 16 | Fresh cilantro leaves (Chinese parsley or fresh coriander leaves) | |
Directions
Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by Perry Lowell, RECIPE_CORNER, July 1993 Thaw and chop shrimp.
Heat broiler. In medium bowl, combine all ingredients except bread and cilantro leaves; mix well. Place bread slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown. Turn slices over; spread evenly with shrimp mixture. Return to broiler; broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish with fresh cilantro.
Makes 16 appetizers.
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