An all time favorite appetizer guaranteed to be a hit at your next cocktail party! Shrimp toast make excellent finger foods. I know deep frying sounds like a lot of work but shrimp toast can easily be made a few hours ahead of time and they are really quite easy to make.
5 slices white sandwich bread
½ pound medium size raw shrimp
2 oz. ground pork
½ can sliced water chestnuts (2.5 oz.) drained
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
1 teaspoon salt
3 cups canola or vegetable oil for deep-frying
Cut each piece of bread diagonally twice into 4 triangles. Put the 20 pieces of bread triangles on a cookie sheet. Leave uncovered on the kitchen counter for one hour or longer. The bread will dry slightly. Peel, de-vein and rinse shrimp. Finely chop the shrimp. Chop the water chestnuts. In a bowl, combine the shrimp, ground pork, water chestnuts, egg, cornstarch, rice wine and salt. Mix together thoroughly. Evenly mound 1 tablespoon full of the shrimp mixture on top each bread triangle.
Preheat oven to low. Heat 3 cups of oil in the wok or deep fryer over medium-high heat. When the oil is hot, drop one piece of the shrimp triangle (shrimp side down) into the hot oil. Deep-fry 5 pieces at one time. Fry for 1 to 2 minutes. Turn the shrimp toast over and fry the other side for 1 minute more, until both sides are a light golden brown. Drain oil from the shrimp toast on paper towels and keep warm in the oven, until all the shrimp toast are fried. Serve warm.
Makes 20 shrimp toast
Preparation time: 30 minutes
Cooking time: 10 to 12 minutes
TIP: You can fry the shrimp toast a few hours ahead of time and let cool. Before serving, re-heat the shrimp toast in the oven at 350 degrees for a few minutes until warm.