Prep 10 mins
Cook 5 mins
These are so easy and so good! I don't need to get them at Leanne Chins anymore. The original came from the Ultimate Chinese cookbook. Edited to add warning about frying time.
- Remove crusts from the bread.
- Using a food processor, blend shrimp, soy sauce, garlic, sesame oil and egg until a smooth paste has formed.
- Spread paste evenly on top of bread.
- Sprinkle bread with sesame seeds and press them into spread.
- Cut bread from corner to corner twice, to form small triangles.
- Heat oil in wok and fry toasts, sesame side up, for 4 to 5 min, until golden. WARNING: WATCH THEM CAREFULLY. THEY MAY TAKE CONSIDERABLY LESS THAN 4 MIN TO BECOME GOLDEN.
- Drain toasts thoroughly.
- Serve with sweet and sour sauce.
no stars , cause i cooked for leeann chin , and i can tell you now this isn't it . her's was always made with fresh raw shrimp " not cooked " + she used white pepper in it . i had it before but someone stole it from me . ben looking ever since . i'll know it when i see it though . guess i'll keep looking
I couldn't get the mixture to come out to a paste consistency. It was very minced up, and not spreadable. And it was way too much egg, so the minced mixture was runny somehow too. The flavor reminded me of the cheap shrimp toast you get at some restaurants, not the really good kind at your higher end restaurants. We just didn't like it.
These were very, very good, and very easy to make.