Recipe courtesy of David Rosengarten
Shrimp Toasts
- Level: Easy
- Yield: Makes about 30
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 342
- Total Fat
- 33
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 5
- Cholesterol
- 30
- Sodium
- 148
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.