Shrimp Toast
by Katie Chin, Tastemaker in Residence
When I was in my hometown of Minneapolis promoting my cookbook “Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen.” I was feeling pretty verklempt telling my legendary chef/restauranteur mother Leeann Chin’s incredible story (you can hear me tell by clicking here on PRI’s The World). One of the most popular dishes on her restaurant menu was Shrimp Toast. Her eponymous restaurant chain must have served millions of this appetizer to her legion of fans. My mother’s chain is still alive and well although she passed away years ago. Shrimp Toast was sadly taken off the menu a few years ago so I wanted to share her yummy recipe with all of you (whether you’re a Minnesotan or not)! This recipe is quite easy to make and is completely addicting so I would double or triple the recipe for guests. I like to get premium sesame oil from the gourmet section at Cost Plus World Market.
Ingredients
1/2 pound medium shrimp, peeled and deveined
1/2 cup chopped green onions
1/4 cup all-purpose flour
1/4 cup water
1 egg
1 tablespoon cornstarch
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon toasted sesame oil
Dash of white pepper
Oil for frying
5 slices white bread
Instructions
Cut shrimp lengthwise into halves. Pat shrimp dry with paper towels.
Mix shrimp, green onions, flour, water, egg, cornstarch, salt, sugar, sesame oil and white pepper.
Heat oil (1 1/2 inches) in a wok or deep skillet to 350 degrees. Remove crusts from bread and cut each slice into four squares. Place 1-2 slices of shrimp with sauce on each bread square.
Fry 4-5 shrimp toasts at a time for about 2 minutes or until golden brown turning frequently. Drain on a baking sheet lined with paper towels. Serve immediately.
Serves 6-8
http://www.thesweetandsourchronicles.com/sweet/chinese-food/shrimp-toast/