There is a chinese restaurant here that has shrimp toast on their menu. I dream about it! Really! I just had to come up with a way to make this at home. So here is my version! The recipe looks like it has a lot of steps but this can be put together in less than 20 minutes & it makes about 24 pieces. They are soooo good.
Slice crusts off of each slice of bread and cut into 4 triangles. Set aside.
Peel, remove tails, devein & clean raw shrimp. Pat dry and set aside.
Finely dice scallions, water chestnuts & garlic clove on large cutting board then push aside.
*I use the remaining water chestnuts in a simple chicken or beef & veggie stir fry served with these tasty treats*
Cut shrimp into more manageable pieces then begin to finely chop into a paste by rocking a large chef knife back and forth across the surface of the shrimp. This will take a few minutes.
Add the scallions, water chestnuts & garlic to the shrimp and mince together a bit more then place in a small mixing bowl.
Add red pepper flake, soy sauce, garlic powder & ginger to the shrimp paste and stir to combine.
*you can use finely minced ginger root in this if you want to just be sure to mince well.
In a separate dish whisk together egg, 1tsp soy sauce (optional) & cornstarch until smooth and pour into shrimp paste. This is the glue so stir together really well.
Spread one side of each bread triangle with a small amount of the shrimp mixture.
Heat skillet with 1/4 inch of canola oil to about 350 degrees just intil it starts to ripple and place the bread shrimp side down in the hot oil.
Fry for 1 1/2 - 2 minutes on one side then turn and fry for 1 minute and remove onto a papertowel or rack for draining. They should be golden brown. Keep warm by placing in oven on very low warming setting until serving.
Serve these yummie bites with a store bought sweet & sour sauce, chinese duck sauce, chinese mustard or any other type of dipping sauce you like.