These fabulous snacks are always far better when homemade, and are a real children’s favorite.
- Yield: 4 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 10 Minutes
- 6 oz (175 g) raw large shrimp, shelled, deveined, and roughly chopped
- 1 tsp cornstarch
- 2 scallions, finely chopped
- ½ tsp finely grated fresh ginger
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 large egg white
- 4 large slices of day-old white bread, crusts removed
- sunflower or vegetable oil, for frying
- 1 oz (30 g) white sesame seeds
How to Make It
- Put the shrimp, cornstarch, scallions, ginger, soy sauce, sesame oil, and egg white into a food processor, and process to a fairly smooth paste.
- Cut each piece of bread into quarters and spread with a little of the shrimp paste, being sure to go right up to the edges and mounding it up slightly so that all the paste is used up.
- Heat a 2 in (5 cm) depth of oil in a large, heavy-bottomed frying pan or deep fryer. It is ready when a crust of spare bread, dropped in, sizzles and starts to turn golden brown. Spread the sesame seeds out on a plate. Press each piece of bread, shrimp-side down, into the sesame seeds, so each is topped with a thin layer.
- Fry the shrimp toasts in small batches, sesame seed side down, for 1-2 minutes, until becoming golden brown, then carefully turn them over and fry for another minute. Drain the cooked toasts on a plate lined with paper towels while you fry the remaining pieces. Serve hot.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.