Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cantonese Shrimp Toast
- add review
- #40778
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 pounds raw shrimp, peeled and minced
1 cup all-purpose flour
1 teaspoon baking powder
4 eggs, beaten
2 tablespoons vegetable oil
1 1/4 tablespoon grated fresh ginger root
1 loaf thin sandwich bread, crusts removed
directions
Peel and dice shrimp. (Food processor may be used. Pulse to not over-chop the shrimp.) Place in medium bowl. Add flour, baking powder, eggs, oil, and ginger root to shrimp. Stir to mix well.
Toast bread slices. Spread each slice with shrimp mixture. Cut each slice of bread into quarters.
Heat oil in deep fat fryer or large pot to 350 degrees F. Place quarters in hot fat, shrimp side down. Fry for two minutes. Turn over. Fry 1 minute more. Drain on paper towels.
These can be prepared in advance and frozen. To reheat, place in a single layer on cookie sheet. Reheat in 350 degrees F oven until hot through.
added by
lynnmckee
nutrition data
Nutritional data has not been calculated yet.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more asian recipes
reviews & comments