Shrimp Toast
Crispy and non-greasy shrimp toast filled with shrimp mousse and deep-fried to golden perfection. A perfect appetizer for any occasion. So yummy!
Servings: 4 people
Ingredients
Shrimp Mousse
- 8 oz (230g) shrimp shelled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil
- 3 dashes ground white pepper
Toast
- 3 pieces white bread toast denser and thicker white toast
- oil for deep-frying
- 3 tablespoons sesame seeds
- 1 tablespoon black sesame seeds
Instructions
- Rinse the shrimp under cold running water and pat them dry with paper towels. Add the shrimp and all the ingredients to a food processor. Blend until the mixture becomes sticky and resembles a mousse. Remove from the food processor and set aside.
- Cut off the crusts from the white bread using a bread knife and discard them. Cut each slice of toast lengthwise in half and then crosswise into six rectangular pieces. Place the sesame seeds on a small plate and set aside.
- Using a butter knife, spread about 1 tablespoon of the shrimp mousse evenly on each piece of toast. Roll the shrimp toast in the sesame seeds until the surface is completely covered.
- Heat 3 inches (7 cm) of oil in a wok or small stockpot to 350°F (176°C). Gently drop the shrimp toast into the oil with the sesame side down. Turn the toast over and fry the white side until light brown. Remove with a strainer or slotted spoon and drain the excess oil on paper towels. Serve immediately with your favorite chili sauce.
Notes
This recipe is adapted from my Chinese cookbook: Easy Chinese Recipes.
Nutrition
Serving: 4people | Calories: 118kcal | Carbohydrates: 3g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 736mg | Fiber: 1g | Sugar: 1g