Golden Shrimp Toast
|Shrimp paste||1 Cup (16 tbs)|
|Water chestnuts||1⁄4 Cup (4 tbs)|
|Medium shrimp||1⁄2 Pound, deveined|
|Chinese rice wine/Dry sherry||2 Teaspoon|
|Minced ginger||1⁄2 Teaspoon, peeled|
|White pepper||1⁄8 Teaspoon|
|Green onion||1 , minced|
|Raw shrimp||10 Medium, deveined|
|Cooking oil||2 Cup (32 tbs) (For Frying)|
With a 2-inch cookie cutter, cut 2 circles from each bread slice; set aside.
Place the water chestnuts in a food processor; pulse until coarsely chopped.
Add the remaining shrimp paste ingredients except the green onion.
Process unti the mixture forms a chunky paste.
Transfer to a bowl; stir in the green onion.
Spread shrimp paste about 1/4 inch thick on 1 side of each bread circle.
Cut whole shrimp in half lengthwise.
Curl 1 shrimp half on top of each bread circle, pressing it firmly into the shrimp paste.
In a wok, heat the oil for deep-frying to 350°F.
Deep-fry the rounds, a few at a time and shrimp side down, 1 minute.
Turn over and cook until golden brown, about 1 minute longer.
With a slotted spoon, transfer the shrimp toasts to a paper towel-lined platter to drain.