Title: Shrimp Toast B1
Categories: Chinese Appetizer Seafood
Yield: 6 Servings
| 1/2 | lb | MED.-SIZE SHRIMP,WASHED, PEELED & DEVEINED |
| 1 | sl | GINGER,PEELED,CHOPPED |
| 1 | | CLOVE GARLIC,PEELED,CHOPPED |
| 1/2 | c | CHOPPED WATER CHESTNUTS |
| | | SALT & PEPPER TO TASTE |
| 2 | tb | DRY SHERRY |
| 1 | | EGG WHITE |
| 1/4 | ts | BAKING SODA |
| 3 | sl | WHITE BREAD |
| | | SESAME SEEDS |
| | | OIL |
| | | MUSTARD SAUCE |
| | | SWEET & SOUR SAUCE |
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