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Eggs, Vegetables Asian June 1990 1 Servings

INGREDIENTS

4 Shallots
4 Garlic cloves
1 t Minced peeled fresh
gingerroot
2 t Dry Sherry
1/2 t Salt
1 t Sugar
1 T Cornstarch
1 T Beaten egg white
1 T Finely chopped fresh
coriander plus small
leaves for garnish
1 T Light soy sauce
1 lb Shrimp, about 24 shelled
deveined if desired
12 Homemade-type white bread
crusts discarded
1 c Fine fresh bread crumbs
Vegetable oil for
deep-frying
1/4 c Pickled ginger, available
at Asian
markets and some
specialty foods
shops drained and
cut into julienne
strips for garnish

INSTRUCTIONS

In a food processor blend the shallots, the garlic, the gingerroot,
the Sherry, the salt, the sugar, the cornstarch, the egg white, the
chopped coriander, and the soy sauce, add the shrimp, pulsing the
motor, and puree the mixture until it is paste-like but not  completely
smooth.  Spread 1 heaping tablespoon of the shrimp mixture on each
slice of  bread, rounding off the top, dip the coated side of each
slice in the  bread crumbs, shaking off the excess, and cut each slice
into 4  triangles. The shrimp toasts may be prepared up to this point 1
day  in advance and kept covered tightly with plastic wrap and chilled.
In a large heavy skillet heat 1 1/2 inches of the oil to 360F. and in
it fry the shrimp toasts, coated sides down first, in batches, for 1
minute on each side, or until they are golden. Let the shrimp toasts
drain well on paper towels, garnish each shrimp toast with some of  the
pickled ginger and 1 of the coriander leaves, and serve the  shrimp
toasts immediately.  Makes 48 shrimp toasts.  Gourmet June 1990
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2101
Calories From Fat: 230
Total Fat: 26g
Cholesterol: 571.5mg
Sodium: 4739.6mg
Potassium: 6105.3mg
Carbohydrates: 364.7g
Fiber: 5.2g
Sugar: 11.1g
Protein: 118.3g


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