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Shrimp Toast Appetizers

Flavors.of.Asia's picture
Ingredients
  White bread slice 8 (Firm Textured)
  Canned shrimp 4 1⁄2 Ounce, drained and chopped (1 Can)
  Egg 1
  Cornstarch 1 Tablespoon
  Finely chopped water chestnuts 1 Tablespoon
  Thinly sliced green onion 1 Tablespoon
  Soy sauce 2 Teaspoon
  Grated gingerroot 1 Teaspoon
  Dry sherry 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cooking oil 2 Cup (32 tbs) (For Deep-Fat Frying)
Directions

With a serrated knife, trim crusts from bread slices (stack 4 slices for easier trimming).
Lay the bread slices in a single layer on a cookie sheet; let stand 1 hour.
Turn bread slices over; let stand 1 hour more.
In a small mixer bowl combine shrimp and egg; beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Add cornstarch, water chestnuts, green onion, soy sauce, gingerroot, dry sherry, sugar, and salt; beat till well blended.
Spread about 2 tablespoons shrimp mixture on each bread slice.
Cut each slice into 4 triangles.
Fry bread triangles, a few at a time with shrimp side down, in deep hot oil (365°) for 30 seconds.
Turn and fry 30 seconds more or till golden brown.
Using a slotted spoon or wire strainer, remove toast from hot oil.
Drain on paper toweling.
Keep warm in 250° oven.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Shrimp
Cook Time: 
2 Minutes

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