| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Chinese |
Taste1 |
30 |
servings |
INGREDIENTS
| 4 |
c |
Vegetable oil; for deep-frying |
| 1 |
lb |
Large shrimp; peeled, deveined |
| 1 |
ts |
Finely-minced ginger |
| 1 |
|
Scallion; finely minced |
| 1 |
tb |
Shao Hsing; (Chinese rice wine) |
| 1 1/2 |
tb |
Lard |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
MSG |
| 1/4 |
ts |
Freshly-ground black pepper |
| 10 |
sl |
White bread – (to 12); crusts removed |
| 1 |
|
Egg; beaten, for sealing |
| 1 |
c |
Sesame seeds – (abt 1 cup); for dipping |
|
|
Coarse salt |
INSTRUCTIONS
In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9
ingredients; pure until a slightly chunky paste is formed. Using a rolling
pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of
shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge
with a little beaten egg to seal and let dry while you make more cylinders.
When all shrimp paste is used, cut each cylinder in thirds into small logs.
Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs,
in batches, until golden-brown, about 2 to 3 minutes, turning several times
with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain
on paper towels; keep warm while you fry remaining batches. Sprinkle with
coarse salt and serve immediately. This recipe yields 30 shrimp toasts.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4630 broadcast 12-26-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-27-1998
Recipe by: David Rosengarten
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