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Shrimp Toast

by Dorothy Huang

 (Yields 20 pieces)

½ pound shrimp in shells

Marinade for shrimp:

1/8 teaspoon white pepper
¼ teaspoon salt
1 egg white
2 tablespoons cornstarch
1 tablespoon dry sherry

¼ cup chopped water chestnuts
5 slices day-old white bread
¼ cup cilantro leaves
1 tablespoon black sesame seeds

Sweet & sour sauce:
2 tablespoons sugar
2 tablespoons ketchup
3 tablespoons plum sauce
3 tablespoons vinegar

4 cups cooking oil for deep-frying

To Prepare Ahead:

  1. Shell, devein, and rinse shrimp. Drain thoroughly.

  2. In a food processor, combine shrimp with marinade. Process for about 10 seconds. Remove to a bowl. Add chopped water chestnuts. Mix well.

  3. Cut each slice of bread into quarters. With a dinner knife, spread about 1 tablespoon of shrimp mixture neatly on the bread square.

  4. Place a piece of cilantro leaf at the center and sprinkle a few sesame seeds on top.  Press lightly.

  5. In a small bowl, combine ingredients for sweet and sour sauce.  Mix well.

To Cook:

  1. Heat 4 cups oil in a wok over high heat to 350 degrees F.

  2. Drop in bread squares, shrimp side down, about 10 at a time. Fry for 1 minute; turn over and fry for another 30 seconds. Then turn over again and fry 30 seconds more. Drain shrimp toast on a cookie sheet lined with paper towels.

  3. Deep-fry the remaining shrimp toasts and serve with sweet and sour sauce.




© Dorothy Huang, 2005


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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