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Vietnamese Shrimp Toast Recipe
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To make 16 pieces of Vietnamese Shrimp Toast you will need
Ingredients
| 1/2 | pounds | Fresh or frozen, peeled and deveined, uncooked shrimp | | 1 | tablespoon | Cornstarch | | 1 | tablespoon | Prepared fish sauce, if desired | | 1 1/2 | teaspoons | Sugar | | 1/2 | teaspoons | Grated gingerroot (or 1/4 teaspoon ground ginger) | | 1/4 | teaspoons | Salt | | 1/8 | teaspoons | Pepper | | 6 | | Shallots, minced (about 1/3 cup) | | 4 | | Garlic cloves, minced | | 16 | | (1/2-inch thick) slices French bread, 2-2/1 inches in diameter | | 16 | | Fresh cilantro leaves (Chinese parsley or fresh coriander leaves) |
Instructions
Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by
Perry Lowell, RECIPE_CORNER, July 1993
Thaw and chop shrimp.
Heat broiler. In medium bowl, combine all ingredients except bread and
cilantro leaves; mix well. Place bread slices on ungreased cookie sheet.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown.
Turn slices over; spread evenly with shrimp mixture. Return to broiler;
broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish
with fresh cilantro.
Makes 16 appetizers.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Enjoy your Vietnamese Shrimp Toast
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Sun 27 Apr 2008
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