Welcome to Foodtrip Online. Today I am going to share some information on how to make a Shrimp on Toast. This recipe is originally shared by Artist Edsel Moscoso and I just want to share this information to other people who don't know how to make this great appetizer.I know that many people reading this have an understanding of this kind of eating, that is incredibly popular in southern areas of China. For anybody who will not be, it has a procession associated with small dishes for being shared, and is also often provided by stringent women through heated trolleys which can be being pushed throughout the restaurant at an escalating speed.
It’s substantial fun, and some sort of dim total meal gives up the opportunity to try a selection of delights similar to steamed dumplings, baked rolls full of Chinese barbeque pork and also, best of all, fabulous plates of deep-fried gifts like squid, pig belly as well as spring rolls.
The dish originated in Guangzhou (Canton) with China nearly 100 years ago, although you will discover those exactly who claim this can be a hybrid of your traditional China shrimp recipe and loaves of bread introduced by foreign tourists. Whatever the foundation, shrimp toast is now a dish that may be found in the course of Asia.
What to prepare?
- 8 Large shrimp (about 1/4 kilo)
- 1 Large egg, beaten slightly
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt Pinch of cayenne
- 8 slices white bread, each cut with a decorative cutter into 2 1/2-inch oval shapes
- 8 lenghtwise slices of green onions
- 1-2 cups vegetable oil for deep-frying Sprigs of coriander, if desired OR green onions for garnish
Now follow the procedure:
- Shell the shrimp, leaving the tails and the last joints of the shells intact. Slice down the back of each shrimp with a sharp knife to terfly it. Devein the shrimp and press each shrimp gently, cut side up, to flatten it.
- Insert a wooden pick lengthwise down the center of each shrimp, pushing it through the tail to prevent it from curling when it is fried. Pat shrimp dry with clean paper towel.
- In a small bowl, combine the egg, cornstarch, salt and cayenne. Brush some of the mixture on top of the bread cutouts. Arrange green onion slices on each cutout.
- Press one flattened shrimp, cut side down, on each onion slice and brush with remaining cornstarch egg mixture.
- Stick one end of wooden pick into the bread to secure the shrimp, to prevent it from separating from the bread cutout during frying. Or stick another wooden pick through the bread is golden and shrimp is cooked evenly.
- Remove shrimp toast from pan with a slotted spoon. Place on paper towels to absorb excess oil.
- Remove the toothpicks and arrange shrimp toast on serving plate. Garnish with sprigs of coriander or with green onions of desired.
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