Vietnamese Shrimp Toast Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Fresh or frozen, peeled and deveined, uncooked shrimp
1 tbsp: Cornstarch,
1 tbsp: Prepared fish sauce, if desired
1 1/2 tsp: Sugar,
1/2 tsp: Grated gingerroot, or 1/4 teaspoon ground ginger
1/4 tsp: Salt,
1/8 tsp: 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
Directions:
Info: from Pillsburys 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.
Source from luhu.jp
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.
Source from luhu.jp