Back in the late 70’s, when I was a cheerleader in high school (no groaning please), we used to stop by a little Chinese restaurant after practice and order up shrimp toast and eggrolls. I always loved the little fried triangle toasts topped with a strange flavored shrimp mixture. Since then, I’ve been on a mission to find the right mix of ingredients that would bring me back to that little Chinese restaurant in Ridgewood, NJ.
When I started my catering company back in the mid-90’s, I experimented with various shrimp toast recipes and perfected what I think is one of the best I’ve tasted. These hors d’oeuvres are now making a comeback and if you’re not inclined to make them, feel free to order them from us next time you have some guests over for cocktails!
6 oz. water chestnuts
1 lb. shrimp
5 scallions- loosely chopped
2 t. ginger- loose chop
Add ingredients below and pulse to combine:
1 T. cornstarch
1 T. soy sauce
2 t. dry sherry- optional
1½ t. salt
3 pinches pepper
2 egg whites
2-3 t. sesame oil
2 t. fish sauce (available at any Asian market
1 loaf bread- ends cut off; stale preferred
Spread mixture on bread slices evenly and to edges. Sprinkle with sesame seeds if desired.
Cut each bread slice into 4 triangles.
Fill saucepan to 1” with vegetable oil. Heat saucepan to medium-medium high heat.
If you have a deep fat thermometer, the oil should be at a temperature of 360 degrees. Fry the toasts shrimp side down in oil until the edges turn a golden brown. Turn them over and fry the bare side to golden brown. Remove with tongs and drain on paper towels. Serve with dipping sauce below.
1/2 cup soy sauce (low sodium)
2 tsp. sesame oil