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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 10 |
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These are nice along side your next after noon drink. I like these and a nice big bowl of Hot and sour soup for supper. Ingredients:
1/2 lb. shrimp, shelled and deveined |
2 green onions, cut into 1/2 inch pieces |
5 spice powder to taste(optional) |
1 egg |
1 tbsp. dry sherry |
1 tbsp. cornstarch |
1/2 tsp. salt |
1/8 tsp. pepper |
1/4 c. minced water chestnuts |
1 1/2 tsp. minced ginger root |
6 slices day old bread, crust removed |
2 c. cooking oil |
Directions:
1. Place shrimp, onions, egg, sherry, cornstarch, salt and pepper in food processor or blender and whirl until smooth paste is formed.
2. Remove to bowl and stir in water chestnuts and ginger root. Spread 2 tbsp. shrimp mixture on each slice of bread.
3. Freeze 15 minutes or until bread can be easily cut. Cut diagonally in quarters.
4. In medium skillet, heat oil and add a few pieces shrimp side down.
5. Fry over medium high heat. Turn and fry; remove from skillet and drain on paper towels. Serve hot or at room temperature.
6. You can fry them part way, freeze and then finish in oven for later use.. Re heat from frozen state at about 400 until hot.
7. I love these things!
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