Shrimp Toasts

Yield:
Makes about 30
Level:
Easy
Ingredients
  • 4 cups vegetable oil, for deep-frying
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon finely-minced ginger
  • 1 scallion, finely minced
  • 1 tablespoon Shao Hsing (Chinese rice wine)
  • 1 1/2 tablespoons lard
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon MSG
  • 1/4 teaspoon ground black pepper
  • 10 to 12 slices white bread, crusts removed (such as Wonder)
  • 1 egg, beaten, for sealing
  • About 1 cup sesame seeds, for dipping
  • Coarse salt
Directions
  • In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9 ingredients; puree until a slightly chunky paste is formed. Using a rolling pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders.

  • When all shrimp paste is used, cut each cylinder in thirds into small logs. Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately.


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