| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Medium-size shrimp; washed, peeled & deveined |
| 1 |
sl |
Ginger; peeled, chopped |
| 1 |
|
Clove garlic; peeled, chopped |
| 1/2 |
c |
Chopped water chestnuts |
|
|
Salt & pepper to taste |
| 2 |
tb |
Dry sherry |
| 1 |
|
Egg white |
| 1/4 |
ts |
Baking soda |
| 3 |
sl |
White bread |
|
|
Sesame seeds |
|
|
Oil |
|
|
Mustard sauce |
|
|
Sweet & sour sauce |
INSTRUCTIONS
Grind the shrimp,ginger,garlic & water chestnuts in meat grinder or food
processor. Season w/ salt & pepper. The mixture should be paste-like. Add
sherry,egg white & baking soda to the shrimp mixture. Spread it generously
over bread slices. Trim edges. Cut each piece of bread diagonally into
quarters, so that individual triangles are formed. Form a mound in center
of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to
325. Deep-fry shrimp toasts until golden brown on both sides. Drain on
paper towels & serve w/ mustard sauce & sweet & sour sauce. These may be
purchased at Chinese groceries.
MING'S
YORK ROAD; BALTIMORE
BEVERAGE:TSING-TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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