Ingredients:
For shrimp toasts
- 1 lb (0.5 kg) shrimps, 16 - 20 counts;
1 stalk celery, cut to small cubes;
1/4 teaspoon cornstarch;
A pinch cane sugar;
1 egg white;
8 pieces white bread;
1 bunch fresh cilantro;
1 cup (240 ml) vegetable oil.
For dipping sauce
- 1 tablespoon julienne ginger;
2 tablespoons lemon juice;
1/4 cup (60 ml) red vinegar;
1 teaspoon honey, adjust to taste;
1/2 teaspoon sesame oil.
Recipe:
Make 32, perfect appetizer
For shrimp toasts
- Clean shrimps and devein;
- Wrap with paper towel to dry;
- Finely mince shrimp in a food processor;
- Slightly toast the white bread;
- Trim bread and cut to 4 triangles each;
- Cut celery to small cubes;
- Add celery, cornstarch, salt and sugar to minced shrimps, mix well;
- Spread bread triangles with mince shrimps;
- Press on a cilantro leaf;
- Add vegetable oil to a sauce pan over medium high heat;
- Place shrimp triangles in the oil with shrimp face side down when oil gets hot;
- Lower the heat to medium for a minute or the toasts turn golden;
- Take shrimp toasts out and place on paper towel;
- Serve hot.
For dipping sauce
- Add lemon juice to julienne ginger for at less 30 minutes;
- Add red vinegar and honey;
- Let marinate together.