Shrimp Toast
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
shrimp
|
|
| 1 | slice |
ginger
chopped |
*
|
| ½ | cup |
water chestnuts
chopped |
*
|
| 2 | tablespoons |
sherry
dry |
|
| 1 | each |
egg whites
|
*
|
| ¼ | teaspoon |
baking soda
|
|
| 3 | slices |
bread
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
shrimp
|
|
| 1 | slice |
ginger
chopped |
*
|
| 118 | ml |
water chestnuts
chopped |
*
|
| 3E+1 | ml |
sherry
dry |
|
| 1 | each |
egg whites
|
*
|
| 1.3 | ml |
baking soda
|
|
| 3 | slices |
bread
|
|
Directions
Grind the shrimp, ginger, garlic and water chestnuts in meat grinder or food processor.
Season with salt and pepper. The mixture should be paste-like.
Add sherry, egg white and baking soda to the shrimp mixture.
Spread it generously over bread slices.
Trim edges. Cut each piece of bread diagonally into quarters to form triangles.
Form a mound in center of each triangle w/ spread and sprinkle with sesame seeds.
Heat oil to 300℉ (150℃).
Deep-fry shrimp toasts until golden brown on both sides.
Drain on paper towels and serve with mustard sauce and sweet and sour sauce.
