Shrimp Toasts With Chinese Rice Wine
|Frozen shrimps||1⁄2 Pound, peeled and deveined|
|Ground pork fat||2 Tablespoon|
|Egg||1 , beaten|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 Tablespoon|
|Root ginger||1⁄2 Inch|
|White bread slice||6 (At Least 2 Days Old)|
|Chinese parsley leaves||24|
|Vegetable oil||2 Cup (32 tbs)|
Defrost and rinse the shrimps.
Pat dry thoroughly.
With a food processor or a cleaver, chop the shrimp to a fine, pulplike mass.
Peel the fresh water chestnuts and chop them fine.
Mix the minced shrimp, chopped water chestnuts, and ground pork fat with the lightly beaten egg, wine, salt, sugar, and tapioca starch.
Squeeze the ginger with a garlic press and add the juice to the mixture.
Mix thoroughly to form a paste.
Trim the crust off each slice of bread.
Cut each slice into 4 triangles.
Spread about 1 tsp shrimp mixture over each triangle and then place one parsley leaf on top.
Heat the oil in a wok to 375Â° F or 182Â° C.
Gently lower the bread into the oil with the shrimp side down.
After 1 minute, turn over and fry for a few more seconds.
Fry only a few at a time.
When golden brown, drain on paper towels.