Name: Vietnamese Shrimp Toast
Ingredients: 1/2 lb Fresh or frozen, peeled and deveined, uncooked shrimp; 1 tb Cornstarch; 1 tb Prepared fish sauce, if desired; 1 1/2 ts Sugar; 1/2 ts Grated gingerroot (or 1/4 teaspoon ground ginger); 1/4 ts Salt; 1/8 ts Pepper; 6 Shallots, minced (about 1/3 cup); 4 Garlic cloves, minced; 16 (1/2-inch thick) slices French bread, 2-2/1 inches in diameter; 16 Fresh cilantro leaves (Chinese parsley or fresh coriander leaves)

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Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood	Vietnamese	Vietnamese, Appetizers, Seafood	16	Servings

INGREDIENTS

1/2	lb	Fresh or frozen, peeled and deveined, uncooked shrimp
1	tb	Cornstarch
1	tb	Prepared fish sauce, if desired
1 1/2	ts	Sugar
1/2	ts	Grated gingerroot (or 1/4 teaspoon ground ginger)
1/4	ts	Salt
1/8	ts	Pepper
6		Shallots, minced (about 1/3 cup)
4		Garlic cloves, minced
16		(1/2-inch thick) slices French bread, 2-2/1 inches in diameter
16		Fresh cilantro leaves (Chinese parsley or fresh coriander leaves)

INSTRUCTIONS

Info:  from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by
Perry Lowell, RECIPE_CORNER, July 1993
Thaw and chop shrimp.
Heat broiler.  In medium bowl, combine all ingredients except bread and
cilantro leaves;  mix well.  Place bread slices on ungreased cookie sheet.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown.
Turn slices over; spread evenly with shrimp mixture. Return to broiler;
broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish
with fresh cilantro.
Makes 16 appetizers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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