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Shrimp Toast

Tommy.Gershey's picture
A complex shrimp mixture is spread on toast and fried on both sides. A piece of parsley is put in the center to add green garnish to the pink color of the shrimp. This is always a big hit when I cook a Chinese banquet and include this appetizer.
Ingredients
  Peeled and deveined shrimp 1⁄2 Pound (As Fresh As Possible)
  Toast slices 12 (Made From Hearty Bread)
  Pork fat/Bacon drippings / vegetable shortening 2 Tablespoon
  Canned water chestnut 3 Ounce, drained well (1/2 Of A 6 Ounce Can)
  Chinese rice wine 1 Tablespoon (Sherry)
  Salt 1 Teaspoon
  Egg 1 , lightly beaten
  Cornstarch 1 Tablespoon
  Sesame oil 1 Teaspoon
  Parsley sprigs 12 Small (Small About The Size Of A Quarter)
  Cooking oil 2 Tablespoon (3/4 Inch Deep In A Small Fry Pan)
Directions

Use a biscuit cutter or tin can to cut the bread pieces into circles.
(use good bread that is dense or it will fall apart)
Spread the bread out on a baking pan and place in a low heat oven for about 10 min. or until it is thoroughly dried out. Remove from oven and let cool.
Place all the other ingredients EXCEPT THE PARSLEY into a food processor and blend into s smooth paste. Some lumpiness of shrimp and water chestnuts is OK.
Spread the mixture on the toast rounds and poke a piece of parsley into the center of each.
Heat the oil to 350 degrees and fry each piece. About 1 1/2 min. on the side with the mixture and 30 sec on the other side, just until the bread browns. Place bread side down on paper towels to drain any excess oil.
You can keep these in a warm oven for up to 30 min. before serving.
NOTE: You may also deep fry these appetizers in a Fry Daddy or other fryer. Cook the same way turning and frying on both sides. When I include this as part of a Chinese banquet I also include Egg rolls so I have my fryer at hand.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Taste: 
Sweet
Feel: 
Smooth
Method: 
Fried
Ingredient: 
Shrimp
Preparation Time: 
12 Minutes
Cook Time: 
10 Minutes
Ready In: 
22 Minutes
Servings: 
10
Story
Most Chinese restaurants ruin this appetizer by serving it too greasy. The toast is of course made from bread which absorbs the oil when cooked. I cut the toast into rounds and put them in the oven on low to dry them before preparing the recipe and it reduces the oil absorption dramatically improving the final product.
Subtitle: 
Deep Fried Shrimp Toast

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