| 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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