Shrimp Toast
This recipe comes from a very good Chinese cookbook written in English. I highly
recommend the Chinese Cooking Class Cookbook By the editors of Consumer Guide
published by Beekman House New York
Shrimp Toast
Servings per Recipe
This recipe makes 12 servings
All Ingredients should be prepared before you start cooking this will save time and make
cooking the dish easier and more enjoyable.
12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons (37ml) cornstarch
1/4 teaspoon (1ml) salt
Pinch pepper
3 slices sandwich bread
1 hard-cooked egg yolk
1 slice cooked ham (about 1 ounce or 30g)
1 green onion
2 cups (500ml) vegetable oil
Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down
back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.
Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg
mixture and toss until shrimp are completely coated. Remove crusts from bread. Cut each
slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press
shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.
Cut egg yolk and ham into 1/2 inch (1.5cm) pieces. Finely chop onion. Place one piece each
of egg yolk and ham and a scant 1/4 teaspoon (1 ml) chopped onion on each shrimp.
Heat oil in wok over medium-high heat until it reaches 375F (190C). Fry 3 or 4
shrimp-bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side.
Drain on absorbent paper.
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