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Category: Deep Fried
Prep Time: Cook Time: Total Time:
5 slices white bread
1/2 lb raw, peeled deveined shrimp
2 tsp sesame oil
4 water chestnuts, finely chopped
2 green onions, finely chopped
1 tsp soy sauce, grated ginger and garlic
1 tsp Chinese rice wine, dry sherry, or white rice vinegar
1 large egg, lightly beaten
Salt and pepper, to taste
2 tsp cornstarch
4 cups oil for deep-frying, or as needed
Preheat the oven to 225. If the shrimp are frozen, cover them in a bowl of cold water for 30 minutes or until thawed. Drain the shrimp and pat dry with paper towels.
Trim the crusts from the bread. Cut each slice of bread diagonally to form 4 triangles or cut each slice into 4 equal squares.
Place the bread on a 13x9 inch square baking pan and bake for 30 minutes or until the bread is completely dry. (Drying the bread before cooking ensures that oil will not seep into the bread).
While the bread is drying, prepare the other ingredients. In a food processor with a knife blade attached, finely chop the shrimp with the lard. Add the water chestnut, and then add the, green onion, soy sauce, ginger and garlic. Add the rice wine or vinegar, beaten egg, salt, pepper and cornstarch. Process until the mixture has almost a paste like texture. Carefully spread approximately 2 tsp of the shrimp paste over the top of each piece of toast.
To deep-fry the shrimp toast: Heat oil in a wok or other deep-frying utensil to 350 degrees. (To test the oil, drop a small piece of dried bread into the oil – it should rise up and start bubbling). Carefully add 1 or 2 pieces of shrimp toast into the oil, shrimp side down. The bread should float on top of the oil and begin bubbling immediately. Cook for about 1 1/2 minutes, then turn over and cook for about 15 more seconds. Remove the shrimp toast with a slotted toast and drain on paper towels.
NOTE: Shrimp toast can be prepared ahead of time up to the cooking stage and frozen.
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SHRIMP TOAST DIM SUM
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
5 slices white bread
1/2 lb raw, peeled deveined shrimp
2 tsp sesame oil
4 water chestnuts, finely chopped
2 green onions, finely chopped
1 tsp soy sauce, grated ginger and garlic
1 tsp Chinese rice wine, dry sherry, or white rice vinegar
1 large egg, lightly beaten
Salt and pepper, to taste
2 tsp cornstarch
4 cups oil for deep-frying, or as needed
Preheat the oven to 225. If the shrimp are frozen, cover them in a bowl of cold water for 30 minutes or until thawed. Drain the shrimp and pat dry with paper towels.
Trim the crusts from the bread. Cut each slice of bread diagonally to form 4 triangles or cut each slice into 4 equal squares.
Place the bread on a 13x9 inch square baking pan and bake for 30 minutes or until the bread is completely dry. (Drying the bread before cooking ensures that oil will not seep into the bread).
While the bread is drying, prepare the other ingredients. In a food processor with a knife blade attached, finely chop the shrimp with the lard. Add the water chestnut, and then add the, green onion, soy sauce, ginger and garlic. Add the rice wine or vinegar, beaten egg, salt, pepper and cornstarch. Process until the mixture has almost a paste like texture. Carefully spread approximately 2 tsp of the shrimp paste over the top of each piece of toast.
To deep-fry the shrimp toast: Heat oil in a wok or other deep-frying utensil to 350 degrees. (To test the oil, drop a small piece of dried bread into the oil – it should rise up and start bubbling). Carefully add 1 or 2 pieces of shrimp toast into the oil, shrimp side down. The bread should float on top of the oil and begin bubbling immediately. Cook for about 1 1/2 minutes, then turn over and cook for about 15 more seconds. Remove the shrimp toast with a slotted toast and drain on paper towels.
NOTE: Shrimp toast can be prepared ahead of time up to the cooking stage and frozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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