Shrimp Toast (mandarin) Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh shrimp,
2 ounce: Pork fat,
1: Egg white,
1/2 tsp: Rice wine, or dry sherry
1/2 tsp: Salt,
1/2 tsp: Fresh ginger root, minced
1 tbsp: Cornstarch,
5 slice: White bread,
1 tsp: Black sesame seeds, or poppy
1 tbsp: Minced ham, if desired
6 cup: Oil, for deep-frying ----peppersalt (optional)--
2 tbsp: Szechuan peppercorns,
2 tbsp: Salt,
Directions:
Recipe by: "Roberta K. Merkle" Shell and
devein shrimp. Rinse and pat dry with a paper towel. Flatten each
shrimp with the broad side of a cleaver to make chopping easier. Use
cleaver to finely chop shrimp and pork fat. Combine chopped pork fat
and shrimp; chop to a fine paste. Place shrimp paste in a medium
bowl. Use a spooon or your hands to mix shirmp paste with egg white,
wine, salt, ginger root and cornstarch; set aside. Remove crusts from
bread. Cut each slice into 4 squares. Mound 1 rounded teaspoon shrimp
paste on each square of bread and press gently. Garnish with sesame
seeds and minced ham, if desired. Heat 6 cups oil in a wok over high
to 350 degrees F (175 degrees C). Reduce heat to medium. Carefully
lower bread squares shrimp-side down into hot oil with a slotted
metal spoon. Deep-fry 4 or 5 at a time until edges of bread turn
golden, about 1 minute. Turn each bread and cook other side 30
seconds. Remove from oil with slotted spoon; drain on paper towels.
REpeat with remaining bread squares. Serve hot. Sprinkle with
Peppersalt, if desired. Makes 20 appetizers
Peppersalt Heat a medium saucepan over medium-low heat 1 minute. Add
peppercorns and stir-fry 5 minutes. REmove saucepan from heat and lett
cool. Grind peppercorns into a fine powder with a mortar and pestle
or pepper grinder. Add salt; mix well. Store in a tightly convered
container. Makes about 1/4 cup.
>From Chinese Cookery by R. Cheng and M. Morris.
Source from luhu.jp
devein shrimp. Rinse and pat dry with a paper towel. Flatten each
shrimp with the broad side of a cleaver to make chopping easier. Use
cleaver to finely chop shrimp and pork fat. Combine chopped pork fat
and shrimp; chop to a fine paste. Place shrimp paste in a medium
bowl. Use a spooon or your hands to mix shirmp paste with egg white,
wine, salt, ginger root and cornstarch; set aside. Remove crusts from
bread. Cut each slice into 4 squares. Mound 1 rounded teaspoon shrimp
paste on each square of bread and press gently. Garnish with sesame
seeds and minced ham, if desired. Heat 6 cups oil in a wok over high
to 350 degrees F (175 degrees C). Reduce heat to medium. Carefully
lower bread squares shrimp-side down into hot oil with a slotted
metal spoon. Deep-fry 4 or 5 at a time until edges of bread turn
golden, about 1 minute. Turn each bread and cook other side 30
seconds. Remove from oil with slotted spoon; drain on paper towels.
REpeat with remaining bread squares. Serve hot. Sprinkle with
Peppersalt, if desired. Makes 20 appetizers
Peppersalt Heat a medium saucepan over medium-low heat 1 minute. Add
peppercorns and stir-fry 5 minutes. REmove saucepan from heat and lett
cool. Grind peppercorns into a fine powder with a mortar and pestle
or pepper grinder. Add salt; mix well. Store in a tightly convered
container. Makes about 1/4 cup.
>From Chinese Cookery by R. Cheng and M. Morris.
Source from luhu.jp