| Ingredients | Direction |
|---|---|
| 3-1/2 oz raw shrimp, peeled, and deveined 2 egg whites 2 tbsp cornstarch 1/2 tsp sugar pinch of salt 2 tbsp finely chopped cilantro 2 slices day-old white bread vegetable or peanut oil, for deep-frying |
1. Pound the shrimp to a pulp in a pestle and mortar or with the base of a cleaver 2. Mix the shrimp with one of the egg whites and tbsp of the cornstarch. Add the sugar and salt and stir in the chopped cilantro. Mix the remainging egg white with the remainging cornstarch. 3. Remove the crusts from the bread and cut each slice into 8 triangles. Brush the top of each piece with the egg white and cornstarch mixture, then add 1 tsp of the shrimp mixture. Smooth the top. 4. Heat enough oil for deep-frying in a wok until it reaches 350-375 F/180-190 C, or until a cube of bread browns in 30 seconds. Without overcrowding the wok, cook the toasts shrimp-side up for about 2 minutes. Turn and cook for an additional 2 minutes, or until beginning to turn golden brwn. 5. Drain and serve warm. |