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Shrimp Toast
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(Recipe ID: 311)
Serves 6
Preparation time: 25 minutes; Cook time: 10 minutes
Source: Vito De Carolis
A restaurant speciality that is surprisingly simple to make at home.
Ingredients
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- 1/2 pound Shrimp
- 5 Water chestnuts
- 1 teaspoon Fresh ginger root
- 1 Egg
- 1 1/2 teaspoons Cornstarch
- 1 teaspoon Sherry wine
- 1/2 teaspoon Fine sea salt (Salish smoked salt suggested)
- 1/2 teaspoon Fresh ground pink peppercorn
- 4 Slices white bread (use bread that is at least 2 days old)
-
2 cups Olive oil
Avanti Savoia all purpose/cooking oil suggested
Instructions
- Shell and devein the shrimp, then mince with water chestnuts and ginger root.
- Beat egg lightly.
- Mix minced ingredients and egg with cornstarch, Sherry wine, salt, and peppercorn; blend well.
- Trim off bread crusts.
- Spread shrimp mixture evenly over bread, then cut each slice in triangles.
- To prevent shrimp mixture from sticking to the knife during spreading, dip blade in cold water first.
- In a wok-pan heat the olive oil to smoking.
- Place the bread, shrimp side down, on slotted spoon; then gently lower into oil.
- Reduce heat slightly and deep-fry one piece at a time, until bread is golden (about 1 1/2 minutes).
- Turn the piece over and deep-fry a few seconds more.
- Drain on paper towel.
- Keep warm by being placed, uncovered on a cookie sheet at 275 degrees until serving them.
