Recipe by Girl from India
Tried this from a recipe site. Very very nice. It might make 3-4 servings depending on how thin or thick one prefers the topping
Top Review by Charmed
I remade this a second time based on the recipe changes (I had some trouble with the amounts and directions), and am raising my rating from 4 to 5 stars. The flavor of this is excellent, and is quite easy to make for such a special treat. I've made it with the 5 spice powder (gives it a spicy hint of sweetness) and without it (adding a bit more ginger for a more authentic chinese restaurant flavor), and like it both ways. And the sesame seeds on top are a nice twist. I highly recommend this.
- 6 ounces cooked peeled and dried with a kitchen towel shrimp, (Fresh is what I use)
- 3⁄4 inch fresh gingerroot, grated
- 1 clove garlic, chopped
- 1 Small sized egg white, beaten well
- 2 teaspoons cornstarch
- 1⁄4 teaspoon Chinese five spice powder
- 1⁄4 teaspoon salt
- 4 slices thin, medium sandwich bread, crusts removed ((The slices are 8 cm x 8 cm so if you use bigger slices you will need to increase the qty of ingred)
- 2 tablespoons sesame seeds
- vegetable oil
Directions See How It's Made
- Place the shrimp, ginger and garlic in a mini chopper and whizz until finely ground. Add the cornstarch, Chinese five-spice powder and salt until well blended.
- Whisk the egg white until frothy. Add this to the above mix a little at a time till you get a paste that can be applied.
- Add more cornflour if required.
- 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.
- Heat about 4 tbsp of oil in a frying pan; when hot, reduce the heat before adding the toasts.
- Cook shrimp side down for 4 minutes until golden, then turn and cook the other side- you might need a little more oil.
- Drain on paper towels and serve warm.