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Servings: Makes 28 appetizers
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| 3/4 |
pound raw shrimp, peeled, deveined and finely chopped |
| 1/4 |
cup chopped green onions |
| 1 |
egg white, slightly beaten |
| 2 |
cloves garlic, minced |
| 1 |
teaspoon minced fresh ginger |
| 1 |
tablespoon cornstarch |
| 2 |
tablespoons soy sauce |
| 7 |
slices Nature’s Own Light White Bread, crusts removed |
| 2 |
eggs, slightly beaten |
| 2 |
teaspoons sesame seeds |
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Vegetable oil for deep frying |
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Finely chopped ham and slivered green onion tops, for garnish |
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Sweet and sour sauce |
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nutritional information |
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Combine shrimp, chopped onions, egg white, garlic, ginger, cornstarch and soy sauce in medium bowl; mix well. - Cut each bread slice diagonally into quarters to form 4 triangles.
- Brush one side of each triangle with beaten egg; top with scant 1 tablespoon shrimp mixture, spreading it all the way to edges.
- Brush more egg over top; sprinkle with sesame seeds.
- Meanwhile, heat 1 1/2” oil in wok or heavy saucepan to 375°.
- Add triangles, topping side down, 3 or 4 at a time to hot oil. Fry, turning once, 1 1/2 to 2 minutes or until golden and crisp on both sides. (Be sure to let oil return to 375° before frying next batch.)
- Drain on paper towels; keep warm in oven.
- Garnish shrimp toast with chopped ham and green onion tops, if desired.
- Serve with sweet and sour sauce or additional soy sauce.
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