RCI-VG.005.0204.001
Shrimp Toast with Pickled Ginger
Contributed by Jenn B aka Mom2Sam and Tiny at [http://Groups.Yahoo.Com/Group/World_Recipes/ World Re
Prep35 min
Cook0 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- 4 unit
- 4 unit
- 1 teaspoon
- 2 teaspoons
- ½ teaspoon
- 1 teaspoon
- 1 tablespoon
- 1 tablespoon
- finely chopped fresh coriander plus small leaves for garnish1 tablespoon
- 1 tablespoon
- shrimp (about 24)1 poundshelled, de-veined if desired
- of homemade-type white bread12 slicescrusts discarded
- 1 cup
- 1 unit
- pickled ginger (available at Asian markets and some specialty foods shops)¼ cupdrained and cut into julienne strips, for garnish
Method
1
Mince the shallots and garlic cloves finely, then combine with minced ginger in a food processor with the shrimp, dry sherry, salt, sugar, cornstarch, beaten egg white, chopped coriander, and light soy sauce.
2
Pulse the shrimp mixture until it forms a coarse paste with small shrimp pieces still visible, about 10-15 pulses.
2 minutes
3
Spread the shrimp paste evenly onto each bread slice, using about 1½ tablespoons per slice, then smooth the top with a spatula.
4
Spread the fine breadcrumbs on a shallow plate, then carefully press the shrimp-coated side of each toast into the breadcrumbs to coat evenly.
5
Heat the vegetable oil to 350°F in a large, heavy-bottomed pot or deep fryer, ensuring the oil reaches a depth of at least 3 inches.
6
Working in batches to avoid overcrowding, carefully place the toasts shrimp-side down into the hot oil and deep-fry for 1-2 minutes until the shrimp coating is cooked through and firm.
2 minutes
7
Flip the toasts and continue frying for another 1-2 minutes until the bread is golden brown and crispy on both sides.
2 minutes
8
Remove the toasts with a slotted spoon and drain on paper towels, keeping cooked batches warm in a low oven while frying the remainder.
9
Cut each toast diagonally into two triangles and arrange on a serving platter, shrimp-side up.
10
Garnish the toasts with julienne strips of pickled ginger and fresh coriander leaves, then serve immediately while still hot and crispy.