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Cook'n with Betty Crocker 
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Shrimp Toast |
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Serves: 10 Print this RecipeServing Size: 2 appetizers 1/2 pound raw medium shrimp (in shells) 1/2 cup chopped green onions (with tops) 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 sesame oil 1 dash white peppers Vegetable oil 5 slices white bread Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein, Cut shrimp lengthwise into halves; cut each half crosswise into halves. Pat shrimp dry with paper towels. Mix shrimp, green onions, flour, water, egg, cornstarch, salt, sugar, sesame oil and white pepper. Heat vegetable oil (1 1/2 inches) in wok to 350°. Remove crusts from bread; cut each slice into 4 squares. Place 1 or 2 pieces shrimp with sauce on each bread square. Fry 5 squares at a time, about 2 minutes or until golden brown, turning frequently; drain on paper towels. 20 appetizers. **For this deep-fried appetizer that seems to defy gravity, spread shrimp onto bite-size bread squares for an irresistible addition to a cocktail buffet, or serve them as an impressive first course for a Chinese feast or an elegant dinner of any nationality. Shrimp Toast can be cooked up to 3 hours ahead. Reheat in a preheated 425° oven for 5 minutes. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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