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Shrimp Toast
Makes 20 pieces
1/2 lb. medium shrimp, shelled and deveined
5 slices white bread
1 egg, beaten
1 tablespoon Chinese rice wine
4 water chestnuts, coarsely chopped
1/8 teaspoon salt
Pinch of pepper
1 tablespoon cornstarch
2 scallions, minced
3 cups vegetable oil
Using a food processor or cleaver, finely chop shrimp into a paste.
Combine with cornstarch, sugar, salt, egg, water chestnuts, pepper
and wine, mixing until thoroughly combined. Set aside. Remove crust
from bread and cut on the diagonal making triangles.
Heat oil at 400ºF (200ºC). Spread about 2 teaspoons of filling on each
triangular piece of bread. Drop bread, shrimp side down, into oil and
deep fry about 1 minute. Gently turn over and continue to fry another
minute or until golden brown. Drain and keep warm in the oven until all
the shrimp toast is fried.
Fried Crab Won-Tons
Makes 24 won-tons
Filling:
2 oz. cooked crabmeat or cooked shrimp
1-3 oz. package cream cheese, softened
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste
In a small bowl, thoroughly combine filling ingredients. Set aside. Heat
oil in Wok at 400ºF (200ºC). Place a level teaspoon of filling in center of
wrapper. Fold to form a triangle. Lightly brush center of triangle with
beaten egg, bring corners together forming another triangle.
Fry 3 won-tons at a time, approximately 2 minutes or until golden.
Remove with a slotted spoon. Drain on paper towels. Serve with
mustard and dipping sauces.
24 won-ton wrappers
1 egg, beaten
3 cups vegetable oil
20
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