Shrimp Toast
Ingredients
10 - 12 slices bread (day old or crusty bread is best)
3/4 pound medium shrimp
4 water chestnuts, finely chopped
2 green onions, finely chopped
1 teaspoon grated ginger
1/2 tomato, finely chopped
1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar
1 large egg, lightly beaten
Salt and pepper, to taste
2 teaspoons cornstarch
2 cups oil for deep-frying, or as needed
1/3 cup warm water
3/4 pound medium shrimp
4 water chestnuts, finely chopped
2 green onions, finely chopped
1 teaspoon grated ginger
1/2 tomato, finely chopped
1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar
1 large egg, lightly beaten
Salt and pepper, to taste
2 teaspoons cornstarch
2 cups oil for deep-frying, or as needed
1/3 cup warm water
Methods/steps
Cut each slice of bread into 4 equal squares
Set aside
Shell and devein the shrimp
Rinse the shrimp under warm running water
Pat dry with paper towels and finely chop
Combine the chopped shrimp with the water chestnuts, green onion, grated ginger, tomato, rice wine, lightly beaten egg, salt and pepper and the cornstarch
Heat the oil for deep-frying to between 370 and 375 degrees Fahrenheit
While waiting for the oil to heat, prepare the bread
Dip the bread squares quickly in the warm water and remove
Squeeze out any excess water
Spread 1 - 2 teaspoons of the shrimp mixture onto each bread square
When the oil is hot, carefully slide the toast squares into the hot oil
(Deep-fry in small batches so that the temperature of the oil does not drop too much)
Fry each side until browned (about 1 minute on each side)
Remove from the wok with a slotted spoon and drain on paper towels
Serve hot
Set aside
Shell and devein the shrimp
Rinse the shrimp under warm running water
Pat dry with paper towels and finely chop
Combine the chopped shrimp with the water chestnuts, green onion, grated ginger, tomato, rice wine, lightly beaten egg, salt and pepper and the cornstarch
Heat the oil for deep-frying to between 370 and 375 degrees Fahrenheit
While waiting for the oil to heat, prepare the bread
Dip the bread squares quickly in the warm water and remove
Squeeze out any excess water
Spread 1 - 2 teaspoons of the shrimp mixture onto each bread square
When the oil is hot, carefully slide the toast squares into the hot oil
(Deep-fry in small batches so that the temperature of the oil does not drop too much)
Fry each side until browned (about 1 minute on each side)
Remove from the wok with a slotted spoon and drain on paper towels
Serve hot
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