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“A great dim sum recipe from the Diana Liu cookbook. These always disappear fast so I usually make 2 batches.”
READY IN:
25mins
SERVES:
32
YIELD:
32 toasts
UNITS:
US

Ingredients Nutrition

  • 1 lb shrimp (deveined and shelled) or 1 lb prawns, minced very fine (deveined and shelled)
  • 1 tablespoon ginger juice
  • 1 teaspoon sherry wine
  • 1 teaspoon salt
  • 1 egg white, unbeaten
  • 14 teaspoon msg
  • 1 teaspoon cornstarch
  • 1 tablespoon sesame oil
  • 14 cup fat, from ham (optional) or 14 cup pork (optional)
  • 34 cup sesame seeds, toasted
  • 8 slices sandwich bread
  • oil (for deep frying)

Directions

  1. Mix minced shrimp or prawns, ginger juice, sherry, salt, egg white, msg, cornstarch, sesame oil and ham or pork fat. Set aside.
  2. Trim bread crust and cut each slice into 4 squares.
  3. Spread 1 Tblsp. shrimp mixture on each square of bread and cover with sesame seeds.
  4. Deep fry both sides in hot oil until brown.
  5. Serve hot.

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