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(Yields 20 pieces)
½ pound shrimp in shells
Marinade for shrimp:
1/8 teaspoon white pepper
¼ teaspoon salt
1 egg white
2 tablespoons cornstarch
1 tablespoon dry sherry
¼ cup chopped water chestnuts
5 slices day-old white bread
¼ cup cilantro leaves
1 tablespoon black sesame seeds
Sweet & sour sauce:
2 tablespoons sugar
2 tablespoons ketchup
3 tablespoons plum sauce
3 tablespoons vinegar
4 cups cooking oil for deep-frying
To Prepare Ahead:
- Shell, devein, and rinse shrimp. Drain thoroughly.
- In a food processor, combine shrimp with marinade. Process for about 10 seconds. Remove to a bowl. Add chopped water chestnuts. Mix well.
- Cut each slice of bread into quarters. With a dinner knife, spread about 1 tablespoon of shrimp mixture neatly on the bread square.
- Place a piece of cilantro leaf at the center and sprinkle a few sesame seeds on top. Press lightly.
- In a small bowl, combine ingredients for sweet and sour sauce. Mix well.
- Heat 4 cups oil in a wok over high heat to 350 degrees F.
- Drop in bread squares, shrimp side down, about 10 at a time. Fry for 1 minute; turn over and fry for another 30 seconds. Then turn over again and fry 30 seconds more. Drain shrimp toast on a cookie sheet lined with paper towels.
- Deep-fry the remaining shrimp toasts and serve with sweet and sour sauce.
© Dorothy Huang, 2005
As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (email@example.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.