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Tuesday, July 7, 2009

Shrimp Toasts



From the kitchen of One Perfect Bite...Years ago these were served as hors d'oeuvres. I've never thought that anything deep fried tastes like much unless it's served really hot, so I never bothered with them. When we were in China these were served with soups and I had to rethink the position I'd taken. When properly made and served quickly these are delicious. If you're looking for something a little different to serve for lunch you might want to give these a try. A food processor makes their assembly quick work.

Shrimp Toasts...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound shrimp in shells, peeled and deveined
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon rice wine or medium-dry Sherry
1 large egg white
1/4 cup coarsely chopped water chestnuts
2 tablespoons chopped fresh cilantro
2 scallions (white and pale green parts only), thinly sliced
6 cups vegetable oil for frying
12 very thin slices firm white sandwich bread, crusts discarded
1/4 cup sesame seeds

Directions:
1) Place shrimp, ginger, sesame oil, rice wine, and egg white in a food processor and pulse until a coarse purée forms; transfer to a bowl. Stir in waterchestnuts, cilantro, scallions, and salt and pepper to taste.
2) Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375 degrees F. on deep-fat thermometer.
3) While oil heats, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.
4) Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately. Yield: 6 servings.

Recipe adapted from the Gourmet Cookbook courtesy of Ming Tsai.

30 comments:

My Little Space said...

Mmmm....I can nearly smell it from here, ha ha!!

Debinhawaii said...

I love a good, hot shrimp toast. These look really yummy!

Katy ~ said...

I'm imagining these are just bliss!

Donna-FFW said...

What an interesting appetizer. The shrimp sounds flavored wonderfully.

Martha said...

These look good.

We've been gone -- I have a lot of "Bites" to catch up with!

Chef Fresco said...

Yum! I bet those are delicious, especially w. the sesame seeds!

nyonya pendek melaka said...

wow..these seriously look so mouth-watering!

Puna said...

This looks interesting. I've not had shrimp toast with plain bread before...I'm going to do a variation if that's okay with you.

Gaby said...

yummmm... this looks fabulous~

oneshotbeyond said...

how unique!

Country Wings in Phoenix said...

Good Morning Mary!
I am so thrilled that you like my new look. I was just so nervous yesterday waiting for word that the family had arrived home safely from the Dr.'s I just decided to clean and when I was finished, I had found a new me. Still Country Wings, with a little cherub and I love the colors. So me. Thank you for keeping Amy in prayer. We still have a few more hurdles to overcome. We will get there. Love the recipe as always you are a wizard with the recipes. Thanks so much Mary. Country Hugs, Sherry

Cathy said...

Yummmm, all my favorite flavors. I've never made this but looks so good I have to give it a try. This would be perfect with a lovely summer salad.

Thanks, Mary

My Family Daily Adventure said...

Hello Mary, I love all your recipes. Thank you so much for sharing. Thanks for visiting mine too. I will add your blog to my site. I really enjoy.
Have a blessed evening.

the ungourmet said...

I don't think I've had anything quite like these before but I can tell by the list of ingredients and your lovely photo that I would love it!

The Blonde Duck said...

I would deep fry everything if I could...

Trupti said...

toast looks delicious & easy to make.


Trupti
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The Stylish House said...

Mary,
These look delicious and something different to serve at a lunch with friends.
Cathy

Lori said...

I havent had shrimp toasts in so many years. I wish I could get up the nerve to go ahead and fry some.

Marta said...

Yes, it's all about piping hot deep-fried stuff, otherwise you just taste the greasy batter!
These look lovely!

Allie said...

Yummy! I can't wait to try these at my next dinner party!

Madam Chow said...

These just jump off the page. I love shrimp toast, but haven't had it in years. Let's see, I have some shrimp in the freezer . . . .

Deborah said...

I have seen versions of these before, but have never tried them. They look delicious!

Shirl said...

Hello Mary, thank you so much for stopping by. I'm still making my Blue Monday visits.
All your recipes look sooooo yummy.
Bless you, Shirl
Shirls Rose Cottage

The Cooking Photographer said...

This looks delicious!!

Melissa and Zack said...

these look to die for. I wonder if I could use my egg substitute...

Mary said...

Melissa, I think you could. The recipe uses egg white not a whole
egg. Just make sure to keep the oil at the proper temp to keep the toast from absorbing the oil.

Peter M said...

Mary, I saw shrimp toasts being made also on Food Network Canada....love the idea and many takes can be made with it. Yours look fab (of course).

Suzy said...

I need to give this recipe a try. When I was younger we had one Chinese restaurant in town. It was a nice sit down place with a varied menu. They had dishes I just don't see these days at the chinese restaurants I have available. One of my favorite things to get was their shrimp toast. Yours looks very similar. Thanks for sharing!

Kevin said...

I have been wanting to try shrimp toast for a while. It looks and sounds so good!

runadg said...

Thank you for this post. I visited your blog today thru a google search for a shrimp etouffee and found this too. I last ate shrimp toast 6 years ago, havent found it anywhere since!! You have returned a lost treasure to me today :))

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