Title: Shrimp Toasts
Categories: Taste1
Yield: 30 servings

4 c Vegetable oil; for
-deep-frying
1 lb Large shrimp; peeled,
-deveined
1 ts Finely-minced ginger
1 Scallion; finely minced
1 tb Shao Hsing; (Chinese rice
-wine)
1 1/2 tb Lard
1/2 ts Salt
1/2 ts Sugar
1/2 ts MSG
1/4 ts Freshly-ground black pepper
10 sl White bread - (to 12);
-crusts removed
1 Egg; beaten, for sealing
1 c Sesame seeds - (abt 1 cup);
-for dipping
Coarse salt

In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9
ingredients; pure until a slightly chunky paste is formed. Using a rolling
pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of
shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge
with a little beaten egg to seal and let dry while you make more cylinders.
When all shrimp paste is used, cut each cylinder in thirds into small logs.
Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs,
in batches, until golden-brown, about 2 to 3 minutes, turning several times
with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain
on paper towels; keep warm while you fry remaining batches. Sprinkle with
coarse salt and serve immediately. This recipe yields 30 shrimp toasts.

Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK -
(Show # TS-4630 broadcast 12-26-1997) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

03-27-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.