RCI-SN.002.0269.001
Shrimp Toast I
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- (225 g) raw shrimp½ lbpeeled and deveined
- 1 unit
- 1 unit
- ½ tsp
- 1 unit
- garlic2 clovesfinely chopped
- scallion (spring onion)1 unitgreen and white parts, finely chopped
- narrow loaf French bread (baguette)1 unit
- 1 cup
- bunch fresh flat leaf parsley1 small
Method
1
Peel and devein the raw shrimp if not already done, then pat dry with paper towels and mince finely into a paste-like consistency.
2
Combine the minced shrimp, egg white, cornstarch, sugar, salt, and pepper in a bowl and mix until well incorporated and slightly sticky.
3
Fold the finely chopped garlic and scallion into the shrimp mixture until evenly distributed.
4
Slice the baguette diagonally into ¼-inch-thick slices, discarding the end pieces.
5
Spread approximately 1 tablespoon of the shrimp mixture evenly onto each bread slice, creating a smooth, compact layer that covers the surface.
6
Heat the vegetable oil in a deep skillet or wok to 325°F (160°C), testing with a small piece of bread to ensure it sizzles gently.
5 minutes
7
Carefully place the shrimp toasts into the hot oil, shrimp-side down, and fry for 2-3 minutes until the shrimp mixture turns opaque and lightly golden.
8
Flip the toasts and fry the bread side for 1-2 minutes until golden and crispy, then transfer to a paper towel-lined plate to drain excess oil.
9
Chop the fresh flat leaf parsley finely and sprinkle over the warm toasts immediately before serving.
10
Arrange the shrimp toasts on a serving platter and serve while still warm.