Shrimp Toasts With Chinese Rice Wine

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Oct. 16, 2009


Frozen shrimps 1/2 Pound , peeled and deveined
Water chestnuts 6
Ground pork fat 2 Tablespoon
Egg 1 , beaten
Chinese rice wine 1 Tablespoon
Salt 1 Teaspoon
Sugar 1/2 Teaspoon
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.

Set aside.

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 375° F or 182° 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.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 4825Calories from Fat 4168

 % Daily Value*

Total Fat 469 g721.5%

Saturated Fat 66 g330%

Trans Fat 0 g


Sodium 3228 mg134.5%

Total Carbohydrates 89 g29.7%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 66 g132%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet