| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains, Vegetables | Appetizers, Seafood | 4 | Servings | |
INGREDIENTS
| 6 | oz | Cooked peeled medium-size shrimp, thawed if frozen |
| 1 | Piece ginger root, peeled, grated (3/4") | |
| 1 | Garlic clove, crushed | |
| 2 | ts | Cornstarch |
| 1 | Egg white | |
| 3 | pn | Five Spice Powder |
| Salt to taste | ||
| Fresh ground pepper to taste | ||
| 4 | Thin slices white bread, crusts removed | |
| 3 | tb | Sesame seeds |
| Vegetable oil for shallow frying | ||
| Green onion daisies |
INSTRUCTIONS
Drain shrimp well on paper towels. Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and cornstarch. Lightly whisk egg white with a fork (just enough to make frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix well. Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with sesame seeds and press on firmly. Heat 3/4" oil in a large skillet. Lower slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut into fingers and garnish with green onion daisies. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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