Shrimp Toast
"This is a little different than the other Shrimp Toast recipes posted here as the shrimps are left whole and paired with ham and egg. Very easy to make and I think better than what I get for Chinese takeout. Of course, I don't really like any of the takeout places around here."
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
12 appetizers
- Serves:
- 4-6
ingredients
- 12 large shrimp, shelled and deveined, tails intact
- 1 egg
- 2 tablespoons cornstarch
- 1 1⁄2 teaspoons cornstarch
- 1⁄4 teaspoon salt
- 1 dash black pepper
- 3 slices white bread
- 1 egg, hard boiled
- 1 slice ham, cut into 12 pieces
- 1 green onion, finely chopped
- vegetable oil (for frying)
directions
- Remove crusts from sandwich bread and cut into quarters. Cut each shrimp down the back so it is flattened. Separate hard boiled egg yolk from egg white. Cut yolk into 12 pieces. Finely chop egg white and reserve for garnish.
- Combine raw egg, cornstarch (all), salt and pepper in a large bowl and mix well. Add shrimp and toss to coat in egg mixture.
- To assemble toasts, place one shrimp on each piece of bread and press into bread gently. Brush with left over egg mixture. Place one piece of egg yolk and one piece of ham on top of each toast. Sprinkle green onion over all.
- Heat oil in wok or large skillet over medium high heat (about 375 degrees F). Fry 3 or 4 toasts at a time for about 1 or 2 minutes per side. Or you can spoon the hot oil over the top to cook both sides at once.
- Drain on paper towels. Garnish with hard boiled egg whites and additional green onion, if desired.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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