Finely chop the shrimp and water chestnuts together.
Peel shrimp. (If shrimp is frozen, do not thaw;
In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
Deep fry shrimp toast until golden brown. Drain on paper towels.
food processor, combine the shrimp, spring onions, ginger, egg white
Preheat oven to 350\u00b0F. Place bread on a baking tray and toast for 10 mins, or until crisp.
Meanwhile, to make the lime aioli, combine lime zest, lime juice, mayonnaise and garlic.
Place 2 shrimp halves on each crostini then top with a small dollop of lime aioli and a sprig of dill. Serve immediately.
o room temperature.
Add shrimp and cilantro, tossing to coat
nch round cookie cutter. Pulse shrimp, 2 green onions, egg white
owl, combine the cream cheese, shrimp, mayonnaise, Irish Mist, lemon juice
Combine shrimp, eggs, onions, butter, cornstarch, salt and sugar in a blender container or food processor bowl.
Process to a paste consistency.
Stir in water chestnuts.
Trim bread of crusts and cut into triangles.
Spread with shrimp mixture.
In a frying pan, heat 1-inch oil to 400\u00b0.
Fry toast, shrimp side down, until golden.
Turn and continue frying until bread side is brown. Drain and serve warm.
Freezes well fully prepared.
Reheat at 325\u00b0 for 15 to 20 minutes.
Makes 32.
Place shrimp, water chestnuts, cilantro leaves, green
Cut rolls into 24 slices, about 3/8 inch thick. Toast slices lightly.
Mix shrimp, cheese and mayonnaise. Spread on bread slices and broil until cheese is melted and bubbly.
Preheat broiler.
Using a 1 1/2 to 2 -inch cookie cutter, cut bread slices into rounds.
Toast on one side only.
Cream butter and salt.
Stir in minced shrimp, garlic, parsley and ginger. Blend well.
Spread mixture on untoasted side of bread rounds. Place on cookie sheet and broil until lightly browned.
Serve immediately.
Yields 50 to 60 rounds.
In a bowl, thoroughly mix the shrimp with the ginger, salt, cornstarch, oyster sauce, and eggs.
Cut each slice of bread into 4 squares, and arrange on a baking sheet. Spread shrimp mixture over each square, and refrigerate for at least 15 minutes.
In a wok or deep fryer, heat the oil to 365 degrees F (185 degrees C). Carefully drop bread into hot oil, shrimp side down, and fry until golden brown. Remove from oil, drain on paper towels, and serve.
Mince shrimp.
Add water chestnuts, salt, sugar, 1 Tbls.
cornstarch and 1 egg.
Beat egg white and blend in 1 Tbls.
cornstarch.
Remove crusts from bread and cut into 4 triangles.
Brush one side of bread with egg white mixture and then shrimp past.
Fry shrimp side down in 375degree F.
oil until golden.
Carefully turn and brown bread side.
Drain.
Serve hot.
triangles. Set aside until shrimp mixture is complete.
Chop
Remove crusts from bread.
Flatten with rolling pin.
Chop first 3 ingredients.
Make paste of egg, salt, sugar and cornstarch.
Blend with shrimp mixture.
Cut bread into fourths. Place teaspoon of shrimp mixture on each piece of bread.
Fry face down in hot oil.
Drain on paper toweling.
).
Chop and mash shrimp using a large knife. Mix
Clean shrimp; drain.
Chill for 1 hour and mince thoroughly. In a mixing bowl, mix shrimp, garlic, onion, salt, pepper and egg white.
Spread shrimp mixture over slice of bread.
Sprinkle with sesame seeds and deep-fry.
Lower into oil with shrimp side down. After 1 minute, turn over and fry until golden brown.
Drain on a paper towel.
mixing bowl, combine the shrimp, onion, water chestnuts, celery, and
Mince shrimp.
Add water chestnuts, salt, sugar, 1 tablespoon cornstarch and 1 egg.
Beat egg white and blend in 1 tablespoon cornstarch.
Remove crusts from bread and cut into 4 triangles. Brush one side of bread with egg white mixture and then shrimp paste.
Fry shrimp side down in 375\u00b0 oil until golden.
Carefully turn and brown bread side.
Drain.
Serve hot.