Shrimp Toast With Fresh Ginger Recipes

Steps:

• In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
• In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
• Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
• Deep fry shrimp toast until golden brown. Drain on paper towels.

Steps:

• In a food processor blend the shallots, the garlic, the gingerroot, the Sherry, the salt, the sugar, the cornstarch, the egg white, the chopped coriander, and the soy sauce, add the shrimp, pulsing the motor, and purée the mixture until it is paste-like but not completely smooth.
• Spread 1 heaping tablespoon of the shrimp mixture on each slice of bread, rounding off the top, dip the coated side of each slice in the bread crumbs, shaking off the excess, and cut each slice into 4 triangles. The shrimp toasts may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled.
• In a large heavy skillet heat 1 1/2 inches of the oil to 360°F. and in it fry the shrimp toasts, coated sides down first, in batches, for 1 minute on each side, or until they are golden. Let the shrimp toasts drain well on paper towels, garnish each shrimp toast with some of the pickled ginger and 1 of the coriander leaves, and serve the shrimp toasts immediately.

Steps:

• Peel and devein shrimp. Place on a chopping board, add ginger and onion and chop until very fine using a Chinese cleaver or a large chef's knife. Transfer the mixture to a bowl.
• Add sugar, egg, salt, cornstarch, sherry and black pepper and mix well. Spread mixture thickly on one side of the bread slices.
• Heat oil to 375 degrees. Working with a few slices of bread at a time, fry them, shrimp side down, for about 1 1/2 minutes or until golden brown. Turn and fry the other side until golden brown. Remove, drain, cut into quarters and serve as an appetizer with soy sauce, Chinese mustard, rice vinegar, oyster sauce, hoisin sauce or plum sauce.

Steps:

• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
• In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
• Trim the crusts off the bread, then cut diagonally into triangles.
• Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
• Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
• Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
• Enjoy!

Steps:

• In the bowl of a food processor, combine the shrimp, onion, ginger, 1/2 teaspoon salt, and pepper. Process until mixture is finely chopped. With the motor running, add the egg whites through the feed tube, and process until well combined.
• Place the breadcrumbs in a small bowl. Spread about 1/4 inch of shrimp mixture onto one side of each piece of bread, and coat with breadcrumbs; transfer to a baking sheet. Cover with plastic wrap, and chill up to 1 hour, if desired.
• Pour enough oil to come 1 1/2 inches up the sides of a large skillet, and heat to 360 degrees. Working in batches, add bread pieces to hot oil. Fry, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Drain on paper towels; season with salt, if desired. Serve immediately.

Steps:

• Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.