Shrimp Toast Recipe - Cooking Index
1/2 lb | 227g / 8oz | Medium shrimp - peeled, deveined |
1 lb | 454g / 16oz | Egg white (large) |
2 tablespoons | 30ml | Chopped yellow onions |
1 tablespoon | 15ml | Chopped fresh cilantro leaves |
1/4 teaspoon | 1.3ml | Salt |
1/8 teaspoon | 0.6ml | Cayenne |
1/2 teaspoon | 2.5ml | Sesame oil - plus |
2 tablespoons | 30ml | Sesame oil |
2 tablespoons | 30ml | Egg yolks (large) |
1/4 cup | 59ml | Water |
16 | White bread - crusts removed | |
6 tablespoons | 90ml | Vegetable oil |
Put the shrimp, egg white, onions, cilantro, salt, cayenne and 1/2 teaspoon of the sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree.
Put the egg yolks, the remaining 2 tablespoons sesame oil and the water in a shallow bowl and whisk to blend.
Spread equal amounts of the shrimp mixture onto 8 slices of the bread. Top with the remaining slices of the bread. Press together gently but firmly.
Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides. Fry until golden brown, about 4 minutes on each side. Remove from the skillet.
Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches. Slice each sandwich into 4 triangles, place on a serving plate and garnish with parsley.
This recipe yields 32 pieces.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C68) - from the TV FOOD - NETWORK
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