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Ingredients |
6 oz cooked peeled shrimp
3/4 inch piece fresh ginger root, grated
1 garlic clove, chopped
1 egg white
2 tsp cornstarch
1/4 tsp Chinese five-spice powder
1/4 tsp salt
4 thin slices of bread, crusts removed
2 tbsp sesame seeds
Vegetable oil |
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Method:
1. Place the shrimp, ginger and garlic in a mini
chopper and whiz until finely ground. |
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2. Whisk the egg white until frothy, then stir in the
shrimp mixture, cornstarch, Chinese five-spice powder and salt until well
blended. 3. Spread the mixture evenly on to
the bread, then sprinkle the sesame seeds on top, pressing them in firmly
with the fingertips. Cut each slice into 4 squares, fingers or triangles.
4. Heat about 4 tbsp of oil in a frying pan; when
hot, reduce the heat before adding the toasts.
5. Cook shrimp side down for 4 minutes until golden, then turn and
cook the other side - you might need a little more oil.
6. Drain on paper towels and serve warm.
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