Wednesday, January 19, 2011

Sesame Shrimp Toasts

Remember my addiction to Chinese Take-Out, especially the appetizers?  Well I decided to try my hand at another one- Sesame Shrimp Toasts.  These little guys are sooo delicious; creamy, crunchy, and golden brown.  They are incredibly addictive and for the flavor you get you would think they were difficult to make.  But oh my goodness, simple as pie!  (Probably easier actually!)

Sesame Shrimp Toasts
8 oz raw shrimp, shelled and deveined (do not use cooked shrimp because they will not stick to the bread while frying)
2 Tbsp shortening (I accidently used only one Tbsp and they worked fine.  Although I think the 2nd would help it adhere a bit stronger.  But I think I will still reduce the amount next time to make it a smidge healthier...although being that it is fried, what does a little more shortening matter?!!)
1 egg white, lightly beaten
1 tsp scallions, finely chopped
1/2 tsp finely chopped fresh ginger root (or 1/4 tsp ground)
1 Tbsp Chinese rice wine or dry sherry
1 tsp cornstarch
2 tsp water
salt and pepper
6 slices white bread, crusts removed
5/8 cup sesame seeds
peanut oil or canola oil, for frying

Place the shrimp and sortening on a cutting board and chop them together to form a paste.  Scrape into a bowl and stir in the egg white, scallions, ginger, and rice wine.  Mix the cornstarch and the water together until a smooth paste forms, then stir into the shrimp mixture and season with salt and pepper.

Spread the shrimp paste evenly over one side of each slice of bread.  Spread out the sesame seeds on a flat plate or parchment paper and gently press the spread side of each bread int othe seeds to coat.

Heat the peanut oil in a preheated wok or large skillet.  Add half the slices of bread, spread-side down, and cook for 2-3 minutes, or until golden brown.  Remove with a slotted spoon and drain on paper towels.  Continue cooking the remaining slices of bread.  Cut each slice into fingers and serve immediately.

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