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Shrimp Toast Recipe


Bronze Post Medal for All Time! 216 Posts
September 15, 2011
Shrimp on a round slice of toast.If you have ever had shrimp toast at a Chinese restaurant, you know how great it is, and have probably wondered how they make it. Well, it is amazingly easy, and even better than the restaurant stuff. You really should try this, but be warned: it's dangerous stuff! You will be asked to make it over and over!
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Ingredients:

  • 1/2 lb. shrimp, finely minced
  • 4 Tbsp. finely minced water chestnuts (You can mince them in a food processor. They should be just short of a paste.)
  • 1 Tbsp. cornstarch
  • 1/2 tsp. 5 Spice powder, optional
  • small clove of garlic, very finely minced, optional
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 1 egg
  • 6 slices thin white bread, crusts removed, each cut into 4 triangles
  • 1 egg white, stiffly beaten
  • 1 Tbsp. cornstarch
  • oil for deep frying (It does not have to be more than a couple of inches deep - I use a skillet for mine)

Directions:

Mix the shrimp, water chestnuts, 1 Tbsp. cornstarch, 5 Spice powder, salt, sugar, garlic if using, and whole egg (beaten lightly) in a bowl, mixing very thoroughly.

Mix the stiffly beaten egg white with cornstarch.

Brush each bread triangle with the egg white mix. Spread the shrimp mix on all the way to the edges, pressing it into the bread very lightly. Deep fry at 350 degrees F, putting the shrimp side in first. When lightly browned - this happens pretty fast - flip them over and brown the other side, which happens even faster. Check often. Remove from oil with a slotted spoon and drain on paper towels. Devour.

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Servings: All mine! No, wait - serves 6
Prep Time: 20 Minutes
Cooking Time: 1-3 Minutes

Source: I've had this recipe so long I don't even know. We're talking 35 years here!

By Free2B from North Royalton, OH

Comment Was this helpful? 3

Comments


Bronze Post Medal for All Time! 146 Posts
September 16, 20110 found this helpful

I've never eaten this but it sounds good enough to make it at home. My hubby is "gout-prone", so is no longer able to eat shellfish, but that won't stop me.

Thanks Barb. Your recipes are very inspiring. Thumbs up. Pookarina

Reply Was this helpful? Yes
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