RCI-SN.002.0268.001
Shrimp Toast
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- of white bread with the crusts removed (should be 1 – 2 days old)8 slices
- 1 unit
- fresh shrimp¾ poundshelled, deveined, and chopped
- water chestnuts2 - 3 unitdiced
- onion½ mediumdiced
- scallion1 unitchopped fine
- 1 unit
- 1 unit
- egg1 unitlightly beaten
- 1 tablespoon
- 1 unit
- 2 - 4 cups
Method
1
Combine the chopped shrimp, diced water chestnuts, diced onion, chopped scallion, salt, white pepper, lightly beaten egg, cornstarch, and sesame oil in a bowl, stirring until the mixture is well combined and holds together.
2
Spread the shrimp mixture evenly onto each slice of white bread, pressing gently so it adheres to the surface and forms a thin, even layer.
3
Heat the oil for deep-frying in a large, heavy-bottomed pot or wok to 350°F (175°C), using a thermometer to monitor the temperature.
5 minutes
4
Working in batches, carefully place the shrimp toast slices into the hot oil with the shrimp side down, and fry for 1 to 2 minutes until the shrimp coating turns pink and begins to crisp.
2 minutes
5
Flip the toast over and fry the bread side for another 1 to 2 minutes until golden brown and crispy.
2 minutes
6
Remove the shrimp toast from the oil using a slotted spoon and drain on paper towels.
7
Repeat steps 4 through 6 with the remaining shrimp toast slices, maintaining the oil temperature at 350°F between batches.
8
Transfer the finished shrimp toast to a serving platter while still warm and serve immediately.