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Ingredients
12 slices White Bread 1 pound Shrimp, cleaned and deveined 2 beaten Eggs 1 teaspoon grated Ginger Root 1 teaspoon Salt 2 tablespoons Oyster Sauce 4 teaspoons Cornstarch Oil for deep-frying
Directions Trim the crusts off the bread, cut each slice in 3 and leave out for an hour or so to dry. Chop shrimp finely and place in a bowl.For best results chop by hand - a food
processor will just puree the shrimp. Add 1 tablespoon of the egg mixture, the ginger, the salt, the oyster sauce and the cornstarch. Mix well to blend to a smooth paste. (Mixture will look really
GROSS!) Spread the bread with the shrimp mixture and chill for at least 15 minutes. Heat the oil in a wok or deep fryer. When hot, put the shrimp toasts in a few pieces at a time - SHRIMP SIDE DOWN!
Fry until the bread is golden, lift out and drain well. Serve hot. Cooked shrimp toasts can be easily frozen - reheat in oven to restore crispness.
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