• Here is another appetizer I love to have when eating Chinese. When I was younger my mom would try to get me to taste it but I’d always go “ewww Shrimp toast?” I loved shrimp and I loved toast but together? Really? Finally, one day I tossed one in my mouth and fell in love.

Ingredients

  • 8 very thin white sandwich bread slices
  • 1 pound unpeeled, medium-size shrimp (since it’s getting blended you can definitely use frozen!)
  • 1 medium onion, coarsely chopped
  • 1 (1/4 inch) piece of fresh ginger, peeled and coarsely chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 egg whites
  • 1/2 cup fine, dry plain breadcrumbs
  • vegetable oil
  • Garnish- lemon slices
4 (Rated by 4 moms)
PREP TIME 10 Min READY IN 1 Hr 20 Min
COOK TIME 10 Min SERVINGS 32
MAIN INGREDIENT Fish/Seafood
MEAL/COURSE Appetizer
COOKING METHOD Stove-Top
CUISINE Chinese
DIETARY NOTES Nut-free, Finger Food, Blogger

Preparation

  1. Trim crusts from bread, cut each slice into 4 triangles. Set aside.
  2. Peel and devein shrimp.
  3. Process shrimp and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides. With blender or processor running, add egg whites, and process until blended.
  4. Spread mixture over bread;coat with breadcrumbs. Cover and chill for 1 hour.
  5. Pour oil to a depth of 2 inches in a large heavy skillet. Fry, in batches, 3 minutes on each side or until golden brown. Drain on paper towels. Garnish.

Rating

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