Try this Shrimp Toast with Pickled Ginger recipe, or contribute your own.
Suggest a better descriptionIn a food processor blend the shallots, the garlic, the gingerroot, the Sherry, the salt, the sugar, the cornstarch, the egg white, the chopped coriander, and the soy sauce, add the shrimp, pulsing the motor, and puree the mixture until it is paste-like but not completely smooth. Spread 1 heaping tablespoon of the shrimp mixture on each slice of bread, rounding off the top, dip the coated side of each slice in the bread crumbs, shaking off the excess, and cut each slice into 4 triangles. The shrimp toasts may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled. In a large heavy skillet heat 1 1/2 inches of the oil to 360F. and in it fry the shrimp toasts, coated sides down first, in batches, for 1 minute on each side, or until they are golden. Let the shrimp toasts drain well on paper towels, garnish each shrimp toast with some of the pickled ginger and 1 of the coriander leaves, and serve the shrimp toasts immediately. Makes 48 shrimp toasts. Gourmet June 1990
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Serving Size: 1 Serving (703g) | ||
Recipe Makes: 1 servings | ||
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Calories: 431 | ||
Calories from Fat: 30 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1499.1mg | 52 % | |
Potassium 664.4mg | 17 % | |
Total Carbohydrate 86.8g | 26 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 82.9g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 431
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