Prep 30 mins
Cook 15 mins
Posting this for ZWT II 2006 Asia as take from Sunsets Chinese Cookbook. These are meant to be eaten with chopsticks, but just as easily picked up with your fingers, these tiney open-faced sandwiches make a delicious hot appetizer to pass at a party. You assembe them ahead, then deep fry them just before serving.
- 1 egg white
- 1 teaspoon water
- 1 teaspoon dry sherry
- 2 teaspoons cornstarch
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ginger, grated
- 2 tablespoons fresh coriander or 2 tablespoons cilantro, chopped
- 1 cup flaked crabmeat, can be canned
- 6 slices white bread, day old
- salad oil
- In a bowl, beat together egg white, water, and sherry until foamy. Stir in cornstarch, salt, ginger, and coriander. Squeeze crab lightly to eliminate any moisture, then stir into egg white mixture.
- Remove crusts from bread: cut each slice in 4 squares (or get fancy and use cookie cutters for different shapes). Mound about 2 teasppons of crab mixture on each square, pressing it firmly to bread and rounding the courners. If made ahead, arrange a single layer in a baking pan, cover, and chill up to 8 hours.
- In a deep pan (at least 6 inches in diameter), pour sald oil to a depth of 1 1/2 inches and heat to 350 degrees F. on a deep frying thermometer. Fry 4 squares at a time, crab side down, until the edges begin to brown (about 30 seconds).
- Turn over and fry for 10 seconds longer; remove and drain on paper towels. Serve immediately.